Keto Coconutty Chocolate Chip Cookies
Keto Coconut Chocolate Chip Cookies
yield: 36 SERVINGS
prep time: 5 MINUTES
cook time: 30 MINUTES
total time: 35 MINUTES
Ingredients
- 2 heaping tablespoons of coconut flour
- ¼ cup coconut oil
- ¼ cup butter, softened
- 2 tablespoons sweetener (we used Swerve)
- 2 eggs
- 1 cup Lily's sugar-free chocolate chips
- 1 cup unsweetened shredded coconut
- ¾ cup chopped walnuts
- ½ teaspoon vanilla
Directions
1
Preheat the oven to 350 degrees, and line a baking sheet with parchment.
2
Mix all ingredients in a large mixing bowl using either an electric mixer or a wooden spoon.
3
Drop either by rounded tablespoon or by cookie scoop about two inches apart onto the parchment.
4
Bake for about 12 minutes per batch, until the exterior is golden brown.
Nutritional Information
Yield: 36, Serving Size: 1
Amount Per Serving:
Calories: 87, Total Carbohydrates: 4g, Fiber: 1g, Sugar Alcohols: 2g, Net Carbohydrates: 1g, Total Fat: 9g, Protein: 1g
The perfect amount of crunch and sweetness – with less than 1 carb per cookie!
Top off a satisfying keto meal with these easy keto coconut chocolate chip cookies! They’re just the right combination of a sweet flavor with the crunch and clever kick of coconut for a perfect low-carb dessert.
This recipe uses a mixture of coconut flakes, coconut oil, and coconut flour to bring down the carb count – and without tasting like you’re biting into a coconut. There’s just a hint of the fruit’s island-touched flavor in there.
Hip Tips:
- If you’re allergic to nuts, omit the walnuts, and the cookie will still hold up well – it just won’t have the crunch.
- You’ll see that the cookies release a bit of the coconut oil during cooking. You’ll leave that on the parchment when removing the cookies from the baking sheet.
- If you’re interested in making a bigger cookie (for chipwiches or the like), increase the cooking time by a minute or so, and adjust the nutritional count accordingly.
Keto Coconut Chocolate Chip Cookies
yield: 36 SERVINGS
prep time: 5 MINUTES
cook time: 30 MINUTES
total time: 35 MINUTES
All the taste and texture of your favorite chocolate chip cookies but without the carbs.
Ingredients
- 2 heaping tablespoons of coconut flour
- ¼ cup coconut oil
- ¼ cup butter, softened
- 2 tablespoons sweetener (we used Swerve)
- 2 eggs
- 1 cup Lily's sugar-free chocolate chips
- 1 cup unsweetened shredded coconut
- ¾ cup chopped walnuts
- ½ teaspoon vanilla
Directions
1
Preheat the oven to 350 degrees, and line a baking sheet with parchment.
2
Mix all ingredients in a large mixing bowl using either an electric mixer or a wooden spoon.
3
Drop either by rounded tablespoon or by cookie scoop about two inches apart onto the parchment.
4
Bake for about 12 minutes per batch, until the exterior is golden brown.
Additional Notes
Store these in an airtight container for up to 48 hours – if you keep them any longer than that, they should go into the refrigerator.
Nutritional Information
Yield: 36, Serving Size: 1
Amount Per Serving:
Calories: 87, Total Carbohydrates: 4g, Fiber: 1g, Sugar Alcohols: 2g, Net Carbohydrates: 1g, Total Fat: 9g, Protein: 1g
Try not to eat them all at once!
These cookies are insanely addictive – just one bite wasn’t enough for our tasters!
Try baking these EASY 3 ingredient peanut butter cookies, too!
Ok, I am not sure what I did wrong? First, the batter was very crumbly. It didn’t resemble anything like regular cookie dough batter. Maybe it’s not supposed to? But it didn’t look quite as ‘creamy’ as your picture either? Maybe I didn’t mix it long enough. I put the dough in the fridge to harden up a bit, but when I tried to scoop it out, it still was crumbly. So I took a sheet of wax paper, plopped the dough and rolled it out like a log, that I then sliced. I got 30 and tried to keep them evenly spaced. Of course, it was an oily mess when I took them out of the oven! However, I quickly put them on a cooling rack where and let them sit for about 10 minutes. Overall, the taste was OK. Felt like it was missing something (maybe salt?) and my husband said they tasted bitter. I used Swerve Confectioners. Can’t find Lilly’s chocolate, so I chopped up a Lindt 90% bar. Keto desserts sure are trial & error.
Darn sorry that turned out not as expected! Hmm unsure about the crumbly part…mine were creamier. Yep they are oily then dry firmer. the bitter taste was likely do to the unsweetened chocolate bar. The Lily’s are sweetened with stevia, so not bitter.
These cookies turned out delicious! The only thing I changed was instead of the 2 Tbls Swerve granulated, I used 1 Tbls of the granulated and 1 Tbls of the Swerve brown sugar. They have a nice soft, chewy consistency. I’ll definitely be making these again! Thank you!
Great! Thanks so much for sharing 👍
My cookies are swimming in melted coconut oil. Like a lake. Hoping the oil magically soaks in again or will be a waste of all that oil
Can you use the coconut oil that is not a white solid but a clear oil for this recipe???
Yes if your oil is clear – will work 👍