Coconut flour cookies are delightful—sweet, tender, and surprisingly close in texture to traditional flour cookies. Although coconut flour can be intimidating to work with because it absorbs a lot of liquid, this recipe is straightforward and forgiving. Even if you’re new to baking with coconut flour, you can make these with confidence.
Problems With Using Coconut Flour
Baking with coconut flour alone can be tricky. If the liquid-to-flour ratio is off, the result can be dry. If the egg-to-flour ratio isn’t right, cookies may crumble. Despite these pitfalls, it is possible to make moist, sturdy cookies using only coconut flour when you follow the right method.
The Plus Side Of Using Coconut Flour
One major advantage of using coconut flour is how similar the texture can be to traditional white-flour cookies. I’ve enjoyed almond-flour recipes in the past, but these coconut flour cookies outshine them in texture and flavor. They don’t taste strongly of coconut—rather, the coconut flour adds a pleasant sweetness without an overpowering coconut flavor.
The Key To Perfect Coconut Flour Cookies
Getting the liquid and egg ratios correct is important, but another essential step is letting the batter rest for about 15 minutes after combining wet and dry ingredients. Coconut flour is very absorbent and needs time to soak up moisture. Allowing the batter to sit gives the flour time to hydrate so the cookies bake up moist and tender instead of dry.
Is A Standing Mixer Necessary
I usually use a stand mixer when I prepare this recipe, but the dough is light and easy to work with. A hand mixer or even a sturdy wooden spoon will do the job well.
Can This Recipe Have Other Flavors
This recipe is versatile: once you master the base, you can add your favorite mix-ins. Stir in sugar-free chocolate chips, nuts, keto candies, or swap vanilla for another extract to vary the flavor. Spices like cinnamon or nutmeg work nicely as well. Be creative—these cookies are a great canvas for many flavor combinations.
Keto Coconut Flour Drop Cookies
Ingredients
- 3/4 cup coconut flour
- 1 cup monkfruit sweetener or granulated sweetener of choice
- 2 tsp baking powder
- 2 large eggs, room temperature
- 3/4 cup butter, softened
- 2 tsp vanilla extract
- 1/2 cup chocolate chips or add ins of choice, optional
Instructions
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Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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In a medium bowl whisk together 1/2 cup coconut flour (reserve the remaining flour to adjust texture if needed), sweetener, and baking powder until combined.
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In a separate large bowl, beat the wet ingredients on low for 30 seconds, then on medium for another 30 seconds until slightly foamy.
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Add the dry ingredients to the wet and beat on low about 10 seconds until the flour is moistened, then increase to medium and mix another 30 seconds until combined.
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Scrape the bowl and push the batter to the center. Let it rest for about 15 minutes so the coconut flour can absorb the liquid and thicken the dough.
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If the batter is still wet or sticky after resting, add coconut flour a little at a time until the dough resembles traditional cookie dough. Allow 2–5 minutes after each addition for the flour to absorb moisture.
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Gently fold in any mix-ins. Scoop tablespoonfuls of dough onto the prepared baking sheet. Roll each scoop lightly to form a tight ball, then slightly flatten the tops to shape the cookies. They spread a bit but will hold shape if slightly flattened.
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Bake at 375°F (190°C) for 8–10 minutes, or until the edges are lightly golden.
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Remove from the oven. Cookies will be soft—let them cool on the baking sheet about 15 minutes or until they firm up, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
Approximately 1 gram net carbs per cookie (estimate).
Nutrition
Coconut/Almond Flour Basic Keto Drop Cookies
Ingredients
- 3/4 cup almond flour
- 3 TBS almond flour
- 1/2 cup coconut flour more or less depending on the brand and texture of coconut flour
- 1 cup monkfruit sweetener or granulated sweetener of choice
- 2 tsp baking powder
- 2 large eggs, room temperature
- 1/2 cup butter, melted
- 2 tsp vanilla extract
- 1/2 cup add ins of choice, optional more or less depending on desired amount
Instructions
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Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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In a medium bowl whisk together almond flour, 1/4 cup coconut flour (reserve more if needed), sweetener, and baking powder until there are no lumps.
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In a separate large bowl combine the wet ingredients and beat on low for 30 seconds, then on medium for another 30 seconds until slightly foamy.
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Add dry ingredients to the wet and beat on low until moistened, then increase to medium and beat until fully combined and smooth.
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If the batter is wet and sticky, add coconut flour a little at a time until the dough reaches a cookie-dough consistency. Fold in any add-ins gently.
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Scrape the bowl and gather the dough in the center. Scoop tablespoonfuls onto the baking sheet about 2 inches apart. Roll lightly to form tight balls and slightly flatten the tops.
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Bake at 350°F (175°C) for 8–10 minutes or until the edges turn lightly golden.
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Remove and let the cookies rest on the baking sheet for about 15 minutes until they firm up. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
Each cookie contains approximately 0.6 grams net carbs (estimate).