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These soft and fluffy coconut flour cookies are ready in 30 minutes and are the perfect low-carb treat to satisfy your sweet tooth!
Coconut flour is a great option for delicious low-carb baking. It’s high in fiber and protein compared to other flour options and has a great taste of its own, which means you don’t have to add a lot of sugar or sweetener.
You can easily modify this recipe to make different types of cookies. You can add some sugar-free chocolate chips to make chocolate chip cookies like I have done here or you can add nuts and a pinch of cinnamon and nutmeg to add some festive flavor.
How to make coconut flour cookies?
Step 1: Preheat your oven to 350 F (180°C) and line a cookie sheet with baking or parchment paper. Set aside. Measure out all the ingredients.
Step 2: In a large mixing bowl, add the softened butter and granulated stevia. Cream together with a hand mixer or stand mixer for 2 – 3 minutes until the butter and sweetener are light and fluffy. Scrape down the sides of the bowl with a spatula where necessary.
Step 3: Add the coconut flour, baking powder, salt, eggs, and vanilla extract to the bowl. Keep the chocolate chips aside if using. Combine the mixture well. It will be quite thick so make sure to get everything mixed together well.
Step 4: Take 2 Tablespoons of the cookie dough and roll into a ball. Place onto the cookie sheet and press down with your palm into a cookie shape. If using chocolate chips, add a few to the top of the cookies and press down slightly.
Step 5: Bake for 10-15 minutes, or until slightly golden brown around the edges.
Step 6: Remove from the oven and allow to cool down to room temperature. If you move them too soon they may break, so be careful!
Storing your cookies
These cookies taste even better the next day! But only if they’re stored properly. After allowing the cookies to cool completely down to room temperature, they should be stored in an airtight container.
Storing them in an airtight container keeps the coconut flour cookies fresh and crisp for up to a week.
Can you substitute coconut flour for regular flour?
Because coconut flour has a very unique consistency, you really can’t substitute regular flour, almond flour, or anything else in this recipe. The balance between the dry and wet ingredients won’t be right if you try.
But if you want a cookie made completely without flour, you can try these awesome low-carb peanut butter cookies instead!
Other healthy low-carb cookie recipes
If you liked this recipe, here are some other easy low-carb cookie recipes you might enjoy:
You can also read this roundup I created of 10 diabetic cookie recipes for even more great low-carb cookie recipe ideas.
When you’ve made these coconut flour cookies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Easy Coconut Flour Cookies
Ingredients
- 8 ounces unsalted butter, (softened)
- 10 tablespoons granulated stevia
- 4.5 ounces coconut flour, (1cup and 2 tablespoons)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 medium eggs
- 2 teaspoons vanilla extract
- 4 tablespoons sugar-free chocolate chips, (optional)
Instructions
- Preheat your oven to 350 F (180°C) and line a cookie sheet with baking or parchment paper. Set aside.
- In a large mixing bowl, add the softened butter and granulated stevia. Cream together with a hand mixer or stand mixer for 2 – 3 minutes until the butter and sweetener are light and fluffy. Scrape down the sides of the bowl with a spatula where necessary.
- Add the coconut flour, baking powder, salt, eggs and vanilla extract to the bowl. Keep the chocolate chips aside if using. Combine the mixture well. It will be quite thick so make sure to get everything mixed together well.
- Take 2 tablespoons of the cookie dough and roll into a ball. Place onto the cookie sheet and press down with your palm into a cookie shape. If using chocolate chips, add a few to the top of the cookies and press down slightly.
- Bake for 15 minutes, or until slightly golden brown around the edges.
- Remove from the oven and allow to cool down to room temperature. If you move them too soon they may break so be careful!
Dee Hulsebusch
Could I use these for an icebox cake?
Christel Oerum
I don’t know if that would work
Kim
how much is 4.5 ounces of flour in cups or, tablespoons or teaspoons?
Christel Oerum
4.5 oz. of coconut flour is 1.14 cups, 18.22 tablespoons, or 54.67 teaspoons
Julie
Can I use monkfruit instead of stevia?
Christel Oerum
That should work fine as well
Bishaka Debbarma
They look absolutely delicious!Thank you for sharing this recipe with us and I will definitely try it.
Kristel
Hi Christel,
Could I use blueberries in place of the chocolate chips?
Christel Oerum
I’m not entirely sure that will work but it might be worth a try. The trick will be adding them to the dough before forming the cookies. You could try with frozen or dried blueberries. If you give it a go, please let us know it goes