Coconut cookies kept next to coconut flour, on a steel plate.
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.