These keto coconut flour cookies are super simple and wonderfully buttery and soft. You only need 5 ingredients, which you stir together with a fork! Perfect if you’re looking for a nut free low carb cookie recipe. It’s one of our everyday sugar free sweet treats
Prep Time5minutes mins
Cook Time15minutes mins
Total Time20minutes mins
▢⅓ cup / 50g coconut flour
▢⅓ cup / 75g butter or coconut oil softened
▢2 eggs large
▢1 teaspoon vanilla extract
▢3 tablespoon granulated sweetener or more, to taste. I used a brown sugar substitute
Egg wash (optional)
▢1 tablespoon milk of your choice or cream
Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
Add all ingredients to a mixing bowl. Stir together with a fork.
Knead with your hands until you have a smooth dough. Let is rest for a few minutes to let the coconut flour expand. Then form a large ball. (If your dough is too soft for this, place the bowl in the fridge for 15-20 minutes first).
Cut the large ball into 16 pieces and roll into little dough balls. Place them on a baking sheet lined with parchment paper and press down with the palm of your hand into fat discs of circa 4 cm diameter (1.5 cm thick).
optional: mix the egg and milk of your choice (I used almond milk) and brush each cookie with the egg wash.
Bake in the oven for about 13-15 minutes or until golden.
0.4g net carbs per cookie. Makes 16 cookies (diameter 4 cm, 1.5 cm thick).
Weight: 15 grams per cookie.
I have not included the egg wash in the nutrition calculation because you won’t use much of it. Save the leftovers for your next omelette 🙂
Let the cookies cool completely before you handle them. They are very soft and fragile when hot and firm up as they cool down.
Store in a cookie jar for up to 1 week or freeze for up to 6 months.
Serving: 15gCalories: 62kcalTotal Carbohydrates: 0.9gProtein: 1.3gFat: 5.6gSaturated Fat: 4.4gFiber: 0.6gSugar: 0.2g