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Keto Coconut Flour Cookies – vegetarian recipe
Stav Kogan

Keto Coconut Flour Cookies

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. This simple, one-bowl recipe is your new go-to for a delicious indulgence.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookie
Calories: 116
Ingredients Method Nutrition

Ingredients
  

  • What You Will Need
  • 1 ½ cups / 180g (6.3 oz) coconut flour
  • ¼ cup (57 g / 2.01 oz) salted butter, softened
  • ½ cup (122 g / 4.3 oz) unsweetened applesauce
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • ½ teaspoon baking powder
  • 1 large egg
  • ¼ cup (48 g / 1.69 oz) erythritol
  • 25 drops liquid stevia or monk fruit sweetener
  • 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.

Method
 

  1. Directions
  2. Preheat your oven to 350°F (175°C).
  3. Line two large cookie sheets with parchment paper.
  4. In a large bowl, whisk together the coconut flour, erythritol, and baking powder until thoroughly combined.
  5. Add the softened butter, applesauce, egg, vanilla extract, and liquid sweetener to the dry .
  6. Mix with a spatula or electric mixer until a thick, uniform dough forms.
  7. Let the dough rest for 5 minutes to allow the coconut flour to fully absorb the moisture.
  8. 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.
  9. Gently flatten the tops of the cookies with your palm or the bottom of a glass, as they will not spread much during baking.
  10. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition

Calories: 116kcalCarbohydrates: 5gProtein: 2gFat: 3.11g

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