COCONUT COOKIES – Keto, Low Carb, Paleo, Gluten Free, Nut Free, Sugar Free
I just love the toasted coconut flavor of these cookies! You may find these cookies not sweet enough when you have a bite, but as you chew, I’m sure you will be satisfied with the sweetness of the coconut flour and shredded coconut.
The recipe calls for coconut flour, shredded coconut and coconut oil, so the cookies are really coconuty. I just can’t stop eating :p
These cookies are soft at room temperature. If you prefer a hard/crispy texture like me, store them in the freezer (or fridge).
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Coconut Cookies / Keto / Low Carb / Gluten Free / Sugar Free
- 1/3 cup Coconut Flour (My coconut flour weighs 45 g, which is about 1.5 oz)
- 1/3 cup Unsweetened Shredded Coconut (35 g)
- 1 tbsp Stevia Powder (or 1/2 cup Other Sweetener of Choice)
- 1/2 tsp Baking Powder
- Pinch of Salt
- 2.5 oz Melted Coconut Oil (70 g)
- 1 Egg
- 1 tsp Vanilla Extract
Preheat the oven to 180 C / 350 F.
Add all the dry ingredients to a large bowl and whisk well. (I use this stevia powder.)
Add the wet ingredients to the dry ingredients and mix well.
Roll the dough into 1-inch (2.5 cm) balls and place on a parchment paper. Smash down with a fork in one direction, and then the opposite direction.
Bake for 13 - 15 minutes, or until really golden brown. (Each oven varies. I usually bake for 17 minutes.)
Allow to cool for 5 minutes on baking sheet, and then transfer to a wire rack to cool completely.
Bake your cookies really well until golden brown for a toasted coconut flavor.
Store them in the freezer for a hard/crispy texture. These cookies are soft at room temperature.
Calories 67 kcal, Protein 1.1g, Total Fat 6g, Total Carbohydrate 2.3 g, Dietary Fiber 1.5 g, Sugar 0.3 g
I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.
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