The Best Keto Coconut Flour Cookies
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5
The Best Keto Coconut Flour Cookies
Description
The recipe for The Best Keto Coconut Flour Cookies combines coconut flour with softened butter or coconut oil, eggs, vanilla extract, and a granulated sweetener substitute. The dough is mixed, kneaded until smooth, and rested briefly to let the coconut flour absorb liquids, improving texture. The dough is shaped into 16 small balls, flattened into discs about 4 cm diameter and 1.5 cm thick, then optionally brushed with an egg and milk wash for browning.
Baked at 180°C (350°F) for 13 to 15 minutes, the cookies develop a golden color but remain soft initially. They firm up as they cool, so handling before cooling should be gentle to prevent breakage. The texture is tender and moist with a subtle sweetness from the sweetener used. Each cookie weighs approximately 15 grams and contains roughly 4 grams net carbs, fitting keto dietary needs.
After cooling, cookies can be stored at room temperature in a cookie jar for about one week or frozen for longer storage, up to six months. The recipe omits the few calories from the egg wash in nutritional calculations. These cookies provide a coconut-forward flavor without traditional sugar or flour, suitable for low-carb lifestyles.
Ingredients
- ⅓ cup / 50g coconut flour
- ⅓ cup / 75g butter softened, or coconut oil
- 2 egg large
- 1 teaspoon vanilla extract
- 3 tablespoon granulated sweetener or more, to taste. I used a brown sugar substitute
Egg wash (optional)
- 1 egg
- 1 tablespoon milk or cream, of your choice
Instructions
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
- Add all ingredients to a mixing bowl. Stir together with a fork.
- Knead with your hands until you have a smooth dough. Let is rest for a few minutes to let the coconut flour expand. Then form a large ball. (If your dough is too soft for this, place the bowl in the fridge for 15-20 minutes first).
- Cut the large ball into 16 pieces and roll into little dough balls. Place them on a baking sheet lined with parchment paper and press down with the palm of your hand into fat discs of circa 4 cm diameter (1.5 cm thick).
- optional: mix the egg and milk of your choice (I used almond milk) and brush each cookie with the egg wash.
- Bake in the oven for about 13-15 minutes or until golden.
Notes
- Let cookies cool fully before handling to avoid breaking as they are soft when hot.
- Store cooled cookies in an airtight container for up to 1 week or freeze them for up to 6 months.
- Resting the dough allows the coconut flour to absorb moisture for better texture.
- Use a low-carb sweetener to keep the net carbs low; adjust sweetness to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 15g | |
| Calories | 62kcal | 3% |
| Total Carbohydrates | 0.9g | 0% |
| Protein | 1.3g | 3% |
| Fat | 5.6g | 9% |
| Saturated Fat | 4.4g | 22% |
| Fiber | 0.6g | 2% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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