We love these easy keto coconut flour cookies. They’re absolutely crave-worthy, and we find ourselves returning to the recipe at least a couple of times a week. Even better, the basic recipe is simple to remember and incredibly flexible. Plus, you can easily access the ingredients and may already have them in your pantry.
Thank you for reading this post, don't forget to subscribe!
Some links may be sponsored and help generate operating funds for this website.
Nothing on this site is intended as medical advice. Work with healthcare professionals for optimal health.
The taste reminds people of macaroon cookies, which also include coconut flour. Just like those delicious morsels, we’ve had a lot of fun with customization. For instance, a little peanut butter powder makes them taste more like delicious peanut butter cookies. Plus, you’ll appreciate how fast these cookies come together. You can go from craving to cookies in about 15-20 minutes.
How to Make Keto Coconut Flour Cookies
You only have to remember three basic ingredients:
- Two cups of coconut flour
- Two eggs
- Two tablespoons of butter, margarine, cream, or almond milk.
After that, you can customize this keto macaroon recipe to your heart’s desire. You can adjust the sweetness level, the mix-ins, and other optional flavors. These are suggestions for optional ingredients:
- Two tablespoons of allulose or another low-carb sweetener
- A scoop of vanilla protein powder (unflavored, chocolate, etc. also work well)
- A splash of vanilla extract
- A pinch of salt
- Additional mix-ins (suggestions include cranberries, sugar-free baking chips, crushed walnuts or pecans, and coconut flakes)
- Two tablespoons of PB powder for a more peanut butter cookie taste.
Follow these simple instructions to quickly move from cookie cravings to soft, delicious cookies:
- Preheat oven to 350. Since the basic recipe is a fairly small batch, we often use the air fryer.
- Mix dry ingredients in a bowl. This would include the coconut flour, protein powder, salt, and powdered sweetener.
- Beat two eggs, and add in the other wet ingredients.
- Mix the wet ingredients with the dry ingredients. If the mix is still too dry to form cookies, add another splash of your chosen liquid until you achieve the desired consistency. Sometimes, additional ingredients require a little more liquid.
- For easy cleanup, line a cookie sheet or baking pan with parchment. We like to spray the sheet with a little oil, though it’s probably not needed if you use fat in the cookies.
- Form little balls about the size of a golf ball, flatten them, and place on a cookie sheet. These cookies don’t spread much, so you can put them close together.
- Bake them for 8-10 minutes, take them out of the oven, and wait for them to cool a little. These cookies also scent the air, so they’re hard to resist when they’re still warm, but they’re great a day later too.
This has become our favorite low-carb cookie recipe. Let us know what you think in the comments. Enjoy!