Cinnamon Chocolate Coconut Flour Cookies / Keto / Low Carb / Paleo / Gluten Free / Sugar Free / Nut Free

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CINNAMON CHOCOLATE COCONUT FLOUR COOKIES – Keto, Low Carb, Paleo, Gluten Free, Sugar Free, Nut Free

I just put everything I love (cinnamon, chocolate and coconut) in these cookies! Oh, no, wait! Except peanut butter! 😛

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Coconut flour is a bit difficult to use because it’s absorbent (and can vary by brand). In order to achieve the texture that I like, I made these cookies many times. The final recipe calls for two eggs and 1/3 cup of coconut oil, but I think two eggs and 1/4 cup of coconut oil still work okay.

These cookies are very soft (almost cake-like) at room temperature. If you prefer a hard texture, please put them in a ziplock bag and store them in the freezer (or the fridge). They are delicious either way! I always store 1/3 each in the fridge, in the freezer and at room temperature.

I used a round measuring tablespoon to drop the dough onto parchment paper. I thought that round shaped cookies would look pretty! And they are pretty, aren’t they? 🙂 (I don’t have a cookie scoop! Not so popular here in Japan.)

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Cinnamon Chocolate Coconut Flour Cookies / Keto / Low Carb / Paleo / Gluten Free / Sugar Free / Nut Free

Prep Time 7 minutes
Cook Time 17 minutes
Total Time 24 minutes
Servings 14 cookies
Calories 72 kcal
Author Miyuki

Ingredients

  • 4 tbsp Coconut Flour
  • 3 tbsp Unsweetened Cocoa Powder
  • 1 tbsp Cinnamon
  • 1 tsp Aluminum-Free Baking Powder
  • 1 tbsp Stevia Powder (or 1/2 cup Other Sweetener of Choice)
  • Pinch of Salt
  • 2 Eggs
  • 1/3 cup Melted Coconut Oil (Measure Melted) (2.5 oz / 70 g)
  • 1 tsp Vanilla Extract

Topping

  • 1 tbsp Unsweetened Shredded Coconut (Optional)

Instructions

  1. Preheat the oven to 180 C / 350 F.

  2. In a medium bowl, whisk together the dry ingredients.
  3. Add the wet ingredients and mix well. Let sit for a couple minutes.

  4. Drop one tablespoon of dough per cookie on a cooking sheet lined with parchment paper. (* Arrange them into a round shape with your hands if desired.) 

  5. Sprinkle the shredded coconut on top (optional).
  6. Bake for 13 -15 minutes

  7. Allow to cool for 5 minutes on baking sheet, and then transfer to a wire rack to cool completely.

Recipe Notes

Store them in the freezer (or the fridge) for a hard texture. These cookies are very soft (almost cake like) at room temperature.

Per Cookie:

Calories 72 kcal, Protein 1.6 g, Total Fats 6.5 g, Total Carbohydrates 2.5 g, Dietary Fiber 1.2 g, Sugar 0.9 g

I always use Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to the Stevia in each recipe, that might end up in a different texture than mine.

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