Coconut Flour Cookies: A Delicious Low-Carb Dessert

by Ishani Bose last updated -

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It is always a good idea to stock your pantry with low-carb and low-sugar snack options, particularly when you are trying to lose weight. Soft, chewy, and delicious – coconut flour cookies are just what you need when you have an insatiable sweet craving but are trying to make healthy decisions. Made with just a handful of ingredients, coconut flour cookies are grain-free, gluten-free, low on sugar and the perfect keto dessert option.

A study published by a team of researchers from the Philippines, states that coconut flour, unlike all-purpose flour, ranks low in glycemic index (GI), which helps to manage and, in some cases, even reduce the risk of diabetes. This means that those trying to lose weight or with diabetes can have baked goods made from this flour (such as coconut flour cookies) in restricted quantities.

How to make Coconut Flour Cookies?

Coconut flour is not an easy flour to work with. It is granular in texture and tends to soak up a lot of liquid. Baking with this flour can be quite challenging and it takes a lot of experimenting to get the proportions and eventually the recipe right! Having said that, it is still the best flour to work with (as compared to the other healthier flours like almond and oats), given its natural sweetness. The flour adds a tinge of sweetness to the baked goods without adding a ton of coconut flavor, thereby making it a great option for baking. It also happens to be the cheapest grain-free flour. So what are we waiting for? Let us get started.

Delicious Coconut Flour Cookie Recipe

The perfect low-carb and low-sugar dessert option!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: low-carb cookies, keto-cookies, gluten-free cookies, coconut flour, coconut flour cookies, paleo cookies
Appliance: oven
Servings: 34 cookies
Author: Ishani Bose


  • 1 and 1/2 tsp of baking soda
  • 3/4 cup of coconut flour (sifted)
  • 6 tbsp of softened butter
  • 1/3 cup of softened coconut oil
  • 4 large eggs
  • 3/4 cup of low-carb sugar substitute (to add taste)
  • 1 tbsp of almond milk
  • 1 tsp of vanilla extract
  • 1/4 tsp of salt


  • To make coconut flour cookies, take a big bowl and combine baking powder, salt and coconut flour in the aforementioned proportions and stir well. 
  • Meanwhile, take a separate bowl and mix butter and coconut oil in the said proportions and beat them together. Once done, add a sweetener of your choice and continue to beat the mixture until it becomes fluffy. To this, add vanilla extract and a tablespoon of almond milk and continue to beat well until you get the desired consistency.
  • Continue to beat the ingredients together until they are properly mixed. Ensure that the batter you are mixing is adequately thick. If not, feel free to add more coconut flour; however, make sure you don't overdo it.
  • Once properly mixed, keep it aside. Take an ungreased cookie sheet or silicone mat (whatever is available) and flatten out the scooped doughs as per your desired thickness onto the sheet. Bake the cookies at 375°F for not less than 10 minutes or until the edges of the cookies start to turn brown (whichever happens first).
  • Your cookie is now ready! Serve it with warm milk and enjoy these delicious and healthy snacks!
    Coconut flour biscuits (cookies) on a wooden plate, kept beside ingredients like fresh chopped coconut and coconut chips, atop a dark black concrete table background.


Given that coconut flour varies in absorbency, you may add more flour or liquid to get the right dough consistency. To begin with, it is always wise to start with half the coconut flour and keep adding more as and when required. When too much coconut flour has been added, you can add an extra egg or any kind of liquid like maple syrup or date/ plum sauce to it. Additionally, go easy with the sweetener. Don't add too much of it right in the beginning. Start with little and then gradually add more if you like. 

Connect with Us

If you have tried the recipe, we would love your feedback in the comments section below. And while we can’t taste it, we would love to see how it turned out! You can connect with us on Facebook or Instagram and tag your picture with #organicfactsrecipes. Protection Status
About the Author

An alumnus of St. Xavier’s College, Mumbai, Ishani Bose has worked as a reporter/features writer for several leading newspapers and organizations in India. It was her love for food, health, and wellness that brought her to Organic Facts. As a Content & Culinary Outreach Specialist, she is responsible for developing and managing the website’s recipe section. An avid Instagrammer who knows the latest social media trends, Ishani helps strategize and create authentic content for the website’s social media platforms. When not writing or cooking, you’ll find her reading, traveling, soaking herself in music, arts, and culture in every way possible. Ishani has completed an online program on “Introduction to Food and Health” by Stanford University, US. 

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