Keto coconut flour cookies are delightfully soft, slightly chewy, and packed with flavor instead of carbs. A one-bowl dough of coconut flour, butter, and unsweetened applesauce bakes up tender every time. Twenty-four cookies land at 5 g carbs each as an easy go-to treat.
Your New Favorite Guilt-Free Treat!
Say goodbye to sugar cravings with a cookie that actually fits your low-carb lifestyle! These Keto Coconut Flour Cookies are delightfully soft, slightly chewy, and packed with flavor, not carbs. Whether you’re a seasoned keto pro or just looking for a healthier dessert, this simple, one-bowl recipe is your new go-to for a delicious indulgence. Let’s get baking!
Ingredients
• What You Will Need
• 1 ½ cups / 180g (6.3 oz) coconut flour
• ¼ cup / 57g (2.01 oz) salted butter, softened
• ½ cup / 122g (4.3 oz) unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 large egg
• ¼ cup / 48g (1.69 oz) erythritol
• 25 drops liquid stevia or monk fruit sweetener
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
3. In a large bowl, whisk together the coconut flour, erythritol, and baking powder until thoroughly combined.
4. Add the softened butter, applesauce, egg, vanilla extract, and liquid sweetener to the dry . Mix with a spatula or electric mixer until a thick, uniform dough forms.
5. Let the dough rest for 5 minutes to allow the coconut flour to fully absorb the moisture.
6. Use a small cookie scoop or a tablespoon to drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart.
7. Gently flatten the tops of the cookies with your palm or the bottom of a glass, as they will not spread much during baking.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Per cookie, based on 24 servings.
• Makes: 24 cookies
• Calories: 116
• Carbohydrates: 5g
• Fats: 3.11g (0.11 oz)
Pro Tips
• For Perfect Cookies
• Coconut flour is extremely absorbent and cannot be substituted 1:1. For the best texture, measure it accurately and let the dough rest as directed to fully hydrate.
• These cookies will not spread like traditional recipes. For a classic cookie shape, gently press down on each ball of dough before baking.
• Feel free to customize! Add ½ teaspoon of cinnamon to the dry or fold in ¼ cup of sugar-free chocolate chips or chopped nuts into the finished dough.
• Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
FAQ
Q: Can I use a different flour instead of coconut flour
A: No, this recipe is specifically formulated for coconut flour, which is highly absorbent. Substituting it 1:1 with other flours will not work and will result in a poor texture.
Q: Why didn’t my keto coconut cookies spread out when baking
A: These cookies will not spread much on their own due to the nature of coconut flour. For a classic cookie shape, the recipe directs you to gently flatten the balls of dough with your palm or a glass before baking.
Q: What are some ways to customize these cookies
A: You can easily customize this recipe by adding a half teaspoon of cinnamon to the dry ingredients or by folding in a quarter cup of sugar-free chocolate chips or chopped nuts into the finished dough.
Q: How should I store these keto cookies
A: Store the completely cooled cookies in an airtight container. They can be kept at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 3 months.
Pro Tips
- Let the dough rest 5 minutes before scooping — coconut flour needs the time to fully absorb the moisture and the cookies bake up less crumbly for it.
- The unsweetened applesauce is what keeps the crumb soft against the highly absorbent coconut flour, so don't swap it out for something drier.
- Gently flatten the tops with your palm or the bottom of a glass before baking; these cookies will not spread much in the oven.
- Bake 12-15 minutes at 350°F (175°C) until the edges are lightly golden brown and the centers are set, then cool 5 minutes on the sheet.
Frequently Asked Questions
How many carbs are in each coconut flour cookie?
Each of the 24 cookies has 116 calories with 5 g carbohydrates, 3.11 g fat, and 2 g protein.
Why does the dough need to rest before baking?
Coconut flour absorbs liquid slowly. The 5-minute rest thickens the dough and gives a better, less crumbly texture.
What keeps these cookies soft?
Unsweetened applesauce and softened butter keep the coconut flour crumb moist. Pull the cookies at 12-15 minutes before they dry out.
Are these cookies keto-friendly?
Yes — the dough is coconut flour, salted butter, unsweetened applesauce, egg, erythritol, and liquid stevia or monk fruit sweetener, at 5 g carbs per cookie.
Recipe card below.
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Keto Coconut Flour Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C).
- Line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the coconut flour, erythritol, and baking powder until thoroughly combined.
- Add the softened butter, applesauce, egg, vanilla extract, and liquid sweetener to the dry .
- Mix with a spatula or electric mixer until a thick, uniform dough forms.
- Let the dough rest for 5 minutes to allow the coconut flour to fully absorb the moisture.
- Use a small cookie scoop or a tablespoon to drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart.
- Gently flatten the tops of the cookies with your palm or the bottom of a glass, as they will not spread much during baking.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
