Go Back

Low Carb Coconut Flour Cookies - Soft, Chewy, and Easy to Make

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Coconut flour – 1/2 cup, sifted. It’s very absorbent and gives structure.
  • Almond flour – 1/4 cup, blanched. Adds tenderness and balances texture.
  • Granulated low-carb sweetener – 1/3 to 1/2 cup (erythritol, allulose, or a blend that measures like sugar).
  • Butter – 6 tablespoons, softened. For richness and moisture. Use coconut oil for dairy-free.
  • Eggs – 2 large. They bind the dough and help it rise slightly.
  • Vanilla extract – 1 1/2 teaspoons. Adds warmth and cookie flavor.
  • Ground cinnamon – 1/2 teaspoon. Optional, but lovely with coconut.
  • Baking powder – 1/2 teaspoon. Gives a gentle lift.
  • Salt – 1/4 teaspoon. Balances sweetness and brightens flavor.
  • Unsweetened shredded coconut – 1/4 cup. Optional for texture and coconut flavor.
  • Milk of choice – 1–2 tablespoons as needed (almond milk or dairy). Helps adjust dough consistency.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk coconut flour, almond flour, baking powder, cinnamon, and salt. Break up any clumps.
  3. Cream the butter and sweetener: In a separate bowl, beat the softened butter with the sweetener until light and fluffy, about 1–2 minutes. This helps with texture.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then add vanilla. The mixture may look slightly curdled—totally fine.
  5. Combine: Add the dry ingredients to the wet. Stir until a thick dough forms. If adding shredded coconut, fold it in now.
  6. Adjust moisture: If the dough seems dry or crumbly, add milk 1 teaspoon at a time until it holds together easily. Coconut flour is thirsty—go slow.
  7. Portion and shape: Scoop dough into 1–1.5 tablespoon balls. Place on the lined sheet and gently flatten to about 1/2 inch thick. These cookies don’t spread much.
  8. Bake: Bake for 10–12 minutes, until the edges are just set and lightly golden. The centers should still look soft.
  9. Cool: Let the cookies cool on the baking sheet for 10 minutes before moving them to a rack. They firm up as they cool.