Keto Coconut Chocolate Chip Cookies
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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 recipe tips when making keto coconut chocolate chip cookies:
- If you’re allergic to nuts, omit the walnuts, and the cookie will still hold up well. They just won’t have the same crunch.
- You’ll see that the cookies release some coconut oil during baking. That will be left behind on the parchment paper, and your cookies will reabsorb it as they cool down to a nice, chewy consistency.
- If you’re interested in making a bigger cookie (for chipwiches or the like), increase the mound of dough on the cookie sheet, and add 1-2 minutes to the cooking time. Note that this will change the nutritional value.
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 coconut cookies, but without the carbs.
- 1/4 cup butter, softened
- 3 tablespoons coconut oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons keto-friendly sweetener (we used Swerve)
- 3 tablespoons of coconut flour
- 1 cup Lily's sugar-free chocolate chips
- 1 cup unsweetened shredded coconut
- 3/4 cup chopped walnuts
Preheat the oven to 350 degrees and line a baking sheet with parchment. Set aside.
In a large mixing bowl, cream together the butter, coconut oil, eggs, vanilla extract, and Swerve (or desired keto sweetener) until the sweetener is dissolved, using either an electric mixer or a wooden spoon.
Add the coconut flour, chocolate chips, shredded coconut, and walnuts to the bowl and mix until combined.
Drop rounded tablespoons about two inches apart onto the parchment-lined pan. You could also use a cookie scoop if preferred.
Bake for about 12-15 minutes per batch, or until the exterior is golden brown. Expect some oil to be left behind on the pan, but much of that will disappear and be reabsorbed by the cookies as the pan cools, creating a chewier texture in the cookie. And don't worry, the cookie doesn't taste oily!
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.
Yield: 36, Serving Size: 1
Amount Per Serving: 87 Calories | 9g Fat | 4g Total Carbs | 1g Fiber | 2g Sugar Alcohol | 1g Protein | 1g Net Carbs
Try not to eat them all at once!
These cookies are insanely addictive – just one bite wasn’t enough for our tasters! One of my sidekicks tested this recipe, and here’s what she thought:
“With coconut flour being very absorbent, I see why it’s important for this recipe to have a lot of liquid ingredients. Don’t be alarmed when your pan looks oily as the cookies come out of the oven, as it does get reabsorbed as the cookies cool on the pan! They had such great flavor and texture, and they didn’t taste oily at all and were so GOOD! It’s hard to eat just one.- Hip team member, Jenna
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 👍
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 👍
OMG so yummy!
Like eating the frosting for a German chocolate cake right out of the container. Eating just one is so hard!!
I was SHOCKED when all 3 of my kids loved them too (they claim coconut is yucky).
Hi Sarah! I’m so glad to hear that the whole family loved it! Thank you for the feedback❤
Eezy peezy and so deleezy❤️.
Since so much of the coconut oil is left on the pan, can’t we reduce the calorie count (so we can enjoy more cookies?)
Hi there! You could reduce the amount of oil used. They do release oil when baking and then dry like normal when cooled. Hope this is helpful!
It’s amazing how people had such different experiences. Mine released oil, but not “a lake,” and they’re delicious! I’ll definitely make again! (I sure didn’t get 36 cookies though. Mine weren’t big at all and I got 24.)
Hi Vicki! I’m so glad you enjoyed them. It is so interesting how one recipe can vary so much just by using different brand ingredients ❤
These are so yummy! I had a warm one with a dip of ALDI Peanut Butter Fudge keto ice cream.
Yay! That does sound like a yummy combo, Rhonda!
Oh wow sounds yummy!
Could you use all coconut oil? Don’t do dairy and hoping I can sub out the butter…
Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others.
These cookies were absolutely wonderful … in spite of my blunder! The mix seemed a little too wet, so I let them sit awhile, to allow the coconut flour time to dry it out a bit. 5 minutes later, I decided to add 1/4 t. more of coconut flour. Still a little too wet, I added a second extra 1/4 t. of coconut flour. … much better. It was then that I spotted the nuts I’d chopped, but forgot to add! My end product was a little dense, … but then so was I!!! I can’t wait to make these again, as written! 😉
Aww, SO happy you still enjoyed them, Julie! Thanks for sharing with us!
Another 5 star KETO recipe from this site! I am baking my second batch right now. I like them browned because it toasts the coconut, so I left them in a couple of extra minutes. Also appreciate the tip that as the cookies cool, they will suck up most of the fat that escapes during cooking onto the parchment paper. I would have taken them off and wasted the extra flavor. Hip2Keto has been a goldmine of yummy things I don’t have to feel guilty about!
Wow thanks so much for the feedback! Glad you enjoyed them 🙌❤️
Can I use avocado oil to replace the coconut oil? I don’t have coconut oil
That could work too! Let us know how they turn out!
Yum. I was a bit doubtful with only 3 tbsp of coconut flour, but made them exactly as the recipe shows. They spread a little and there was some oil on the cookie sheet when I pulled them from the oven, but I let them pretty much cool on the sheet and the oil did reabsorb. They are delicious and remind me somewhat of the 7-layer cookies I used to eat when I was an extreme carb eater. I’m going to hunt for some sugar free butterscotch chips to add , which would be even closer. Either way, this recipe is a keeper for sure! Thanks!
You’re welcome! That does sound like a yummy addition! You can find them at Walmart!
Wow yummy- I have made these about 6 or 7 times and my whole family is addicted. We use white chocolate chips to avoid oxalates. My son with autism loves these.
Thank you so much for the feedback! I’m glad to know the family loves these!
The next time I make these cookies I’m going to omit the oil and replace with more butter. I fine there’s a greasy after taste. I actually just ate a second one and no greasy taste. Hopefully the rest are the same.
Either way, I think it sounds great, Lona!
could I use vegan butter and cashews instead?
Yes! You can substitute both, kae!