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Keto Coconut Chocolate Chip Cookies

Keto Coconut Chocolate Chip Cookies

yield: 36 SERVINGS

prep time: 5 MINUTES

cook time: 30 MINUTES

total time: 35 MINUTES

Ingredients

Directions

1

Preheat the oven to 350 degrees and line a baking sheet with parchment. Set aside.

2

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.

3

Add the coconut flour, chocolate chips, shredded coconut, and walnuts to the bowl and mix until combined.

4

Drop rounded tablespoons about two inches apart onto the parchment-lined pan. You could also use a cookie scoop if preferred.

5

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!

6

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.
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17 Comments
4.7 / 9 ratings
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holding Keto Coconut Chocolate Chip Cookies

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 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.

blue bowl with ingredients for keto chocolate chip coconut cookie

spoonful of keto chocolate chip coconut cookie dough

rolling keto coconut cookies

sheet pan of keto coconut chocolate chip cookies

holding keto coconut cookies with chocolate chips


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 coconut cookies, but without the carbs.

Ingredients

Directions

1

Preheat the oven to 350 degrees and line a baking sheet with parchment. Set aside.

2

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.

3

Add the coconut flour, chocolate chips, shredded coconut, and walnuts to the bowl and mix until combined.

4

Drop rounded tablespoons about two inches apart onto the parchment-lined pan. You could also use a cookie scoop if preferred.

5

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!

6

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! 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! – Hip team member, Jenna


Try baking these EASY 3 ingredient peanut butter cookies!

Join The Discussion

Comments 17

  1. 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 👍

  2. Mama San

    Can you use the coconut oil that is not a white solid but a clear oil for this recipe???

    • Lina D (Hip2Save Sidekick)

      Yes if your oil is clear – will work 👍

  3. Sarah

    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).

    • Angie (Hip2Keto Sidekick)

      Hi Sarah! I’m so glad to hear that the whole family loved it! Thank you for the feedback❤

  4. Jennifer Jones

    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?)

    • Amber (Hip Sidekick)

      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!

  5. Vicki Contratto

    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.)

    • Angie (Hip2Keto Sidekick)

      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 ❤

  6. Rhonda

    These are so yummy! I had a warm one with a dip of ALDI Peanut Butter Fudge keto ice cream.

    • Jennifer (Hip Sidekick)

      Yay! That does sound like a yummy combo, Rhonda!

    • Lina D (Hip2Save Sidekick)

      Oh wow sounds yummy!

  7. Christine

    Could you use all coconut oil? Don’t do dairy and hoping I can sub out the butter…

    • Jennifer (Hip Sidekick)

      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.

  8. Julie

    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! 😉

    • Amber (Hip Sidekick)

      Aww, SO happy you still enjoyed them, Julie! Thanks for sharing with us!

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