Low-carb nut butter coconut cookies are delightfully chewy and packed with nutty flavor from nut butter, chopped pecans, and unsweetened shredded coconut. With just a handful of simple ingredients they bake in under 15 minutes. Warm, satisfying, and guilt-free at 2 g carbs per cookie.
Craving a cookie that won’t derail your health goals? Look no further! These incredible Nut Butter Coconut Cookies are the answer. They’re delightfully chewy, packed with nutty flavor, and naturally low-carb and gluten-free. With just a handful of simple ingredients and less than 15 minutes in the oven, you can have a warm, satisfying treat that’s both delicious and guilt-free. Let’s get baking!
Ingredients
• ½ cup / 128 g (4.5 oz) nut butter of your choice
• 2 tsp / 10 ml almond oil
• 2 large eggs
• ½ tsp / 2.5 ml vanilla extract
• 1 tsp / 2.6 g (0.09 oz) ground cinnamon
• 1 tbsp / 8 g (0.28 oz) coconut flour
• ¼ cup / 30 g (1.06 oz) chopped pecans
• 1 cup / 80 g (2.82 oz) unsweetened shredded coconut
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together the wet : nut butter, almond oil, eggs, and vanilla extract until smooth.
4. In a separate large bowl, combine the dry : cinnamon, coconut flour, chopped pecans, and shredded coconut.
5. Pour the wet mixture into the dry and stir until a thick, uniform dough forms.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
8. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Facts
• Yield: 24 Cookies
• Calories: 45
• Carbohydrates: 2g
• Fat: 3g
• is an estimate per cookie.
Pro Tips
• Use a natural, unsweetened nut butter and unsweetened shredded coconut to keep the sugar content low and the flavor pure.
• For a chewier cookie, slightly underbake them by a minute. For a crispier cookie, flatten the dough balls slightly with a fork before baking.
• Feel free to swap the pecans for other low-carb nuts like walnuts or almonds, or add a tablespoon of sugar-free chocolate chips for a decadent twist.
• Store cooled cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to two weeks.
FAQ
Q: Are these Nut Butter Coconut Cookies keto-friendly
A: Yes, these cookies are designed to be keto-friendly. With only 2g (0.07 oz) of carbohydrates per cookie and using unsweetened ingredients like natural nut butter and shredded coconut, they are a perfect low-carb treat.
Q: Can I use a different kind of nut butter in this recipe
A: Absolutely! The recipe is versatile and works well with any nut butter of your choice. For best results, use a natural, unsweetened variety like almond, cashew, or peanut butter.
Q: How can I change the texture of these cookies
A: You can easily adjust the texture. For a chewier cookie, underbake them by one minute. For a crispier cookie, simply flatten the dough balls with a fork before placing them in the oven.
Q: What are some other mix-in ideas for these cookies
A: Feel free to customize your cookies. You can swap the pecans for other low-carb nuts like walnuts or almonds. For a more decadent version, try adding a tablespoon of sugar-free chocolate chips.
Q: How should I store these cookies to keep them fresh
A: Store the completely cooled cookies in an airtight container. They will last for up to 5 days at room temperature or can be kept in the refrigerator for up to two weeks.
Pro Tips
- Whisk the wet ingredients — nut butter, almond oil, eggs, and vanilla extract — until smooth before combining them with the dry mix so the dough stays uniform.
- The recipe uses nut butter of your choice, so pick whichever fits your macros best and keep the same 1/2 cup measure.
- Drop rounded tablespoons of dough onto the sheets about 2 inches apart; the cookies spread as the edges turn golden in 12-14 minutes.
- Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack — they set as they cool and won't break.
Frequently Asked Questions
What kind of nut butter should I use?
The recipe calls for 1/2 cup of nut butter of your choice, so any variety works. The crunch comes from the 1/4 cup of chopped pecans and the shredded coconut either way.
How many cookies does this recipe make?
24 cookies at 45 calories each, with 2 g carbohydrates, 2.5 g protein, and 3 g fat per cookie.
How do I know when the cookies are done?
Bake 12-14 minutes at 350°F / 175°C until the edges are golden brown and the centers are set, then cool them on the sheet before transferring.
Are these cookies gluten-free?
Yes — the dough is built on nut butter, coconut flour, shredded coconut, and pecans with no wheat flour, and each cookie has 2 g carbs.
Recipe card below.
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Low-Carb Nut Butter Coconut Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the wet : nut butter, almond oil, eggs, and vanilla extract until smooth.
- In a separate large bowl, combine the dry : cinnamon, coconut flour, chopped pecans, and shredded coconut.
- Pour the wet mixture into the dry and stir until a thick, uniform dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
