The BEST Keto coconut flour cookies
What’s keto and why are we talking about it here where it’s usually all about essential oils? Because following a ketogenic way of eating has changed my health! Before I ate “healthy” (gluten and dairy free) but I was still fat and unhappy …but not anymore! I’ve lost 60 pounds, my insulin resistance is healing, my gut health is greatly improved and I FEEL AMAZING. Eating healthy doesn’t have to mean you only eat celery sticks! Here is a recipe for my absolute favorite dessert, keto coconut flour cookies!
Have you been considering keto? Check out my 10 Tips for Starting Keto.
I hate having to scroll for days to find a recipe so let’s just put this right here at the top.
The Best Keto Coconut Flour Cookie RecipePrint Recipe
Best Keto Coconut flour cookies
Low carb keto cookies that are not only easy but gluten, dairy and nut free!
- 3/4 cup Sifted Coconut Flour (sifting is important!)
- 1/2 cup Non-hydrogenated Palm Shortening or Butter
- 3/4 cup Erythritol or other low carb sweetener
- 4 Eggs
- 3 TB Unsweetened Almond Milk
- 1.5 tsp Aluminum-free Baking Powder
- 0.5 tsp Sea Salt
- 1 TB Real Vanilla extract
- 1/4 tsp Real Almond extract (optional)
Mix all ingredients together, stirring until mixed thoroughly. Roll into balls and put on parchment paper. Flatten each cookie with your palm or a fork. Add any toppings (optional) Bake 15-18 mins @ 350 degrees or until edges are browned slightly. Allow to cool and enjoy!
* You cannot substitute almond flour for coconut flour
* Coconut oil may be used but use 1/3 cup instead of 1/2 cup
* I do not recommend ever using regular shortening, only this type
* I have not tried substituting honey for the sweetener as a Paleo option but it may work ...let me know if you try it!
*While erythritol sounds like its made from chemicals it’s actually made from fermenting the sugar in corn. I use it because it doesn’t affect my blood sugar. Make sure to only use a non-GMO brand.
It is easy, peasy – just mix it all together (don’t forget to sift the coconut flour!). I use a small scooper to keep mine more uniform sizes.
Roll each scoop into a ball then flatten with your palm or a fork on a cookie sheet covered in parchment paper. I recommend avoiding cooking on aluminum foil whenever possible. A silicone baking mat is another great option.
The edges may be a little uneven. You can smooth them out or just leave them. I like the way the uneven edges crisp up.
You can add Lily’s stevia-sweetened chocolate chips (I thought they’d be gross but they are actually good!), cinnamon, extra erythritol or just leave them plain. Lily’s chips do add carbs so make sure to adjust your macros.
Bake at 350 for 15-18 minutes or until edges are browned:
How amazing do these look? They taste as good as they look!
I loved baking the cinnamon ones, my whole house smelled like snickerdoodles! You could even add some cinnamon essential oil for extra flavor.
Plain tastes like a sugar cookie:
These are by far the best keto coconut flour cookies I have tried! I hope you love them too.
Keto dessert = Guilt – free!
I love mine for a healthy snack while I’m working my doterra business. Guilt free dessert!
Enjoy! Try them out and let me know what you think about these keto coconut flour cookies.
Have questions? Need help deciding whats best for you?
Email me [email protected] and I’ll be in touch very soon. Happy oiling! I look forward to working with you!