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 cook 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!
