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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

Brought to you by Hip2Keto.
More Keto Desserts
4 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 2 ratings
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holding a coconut chocolate chip keto cookie

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

ingredients for keto coconutty cookies

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. 

bowl of keto cookie dough

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.

rolling keto coconut cookies

sheet pan of keto coconut chocolate chip cookies


Print

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

Brought to you by Hip2Keto.

plate of keto chocolate chip cookies with coconut

Try not to eat them all at once!

These cookies are insanely addictive – just one bite wasn’t enough for our tasters! 

closeup of a keto coconut chocolate chip cookie


Try baking these EASY 3 ingredient peanut butter cookies, too! 

Join The Discussion

Comments 4

  1. mel

    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.

    • Lina D (Hip2Save Sidekick)

      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.

  2. Colleen McCann

    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!

    • Lina D (Hip2Save Sidekick)

      Great! Thanks so much for sharing 👍

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