An easy, healthy recipe for the BEST keto coconut flour cookies with chocolate chips and ready in under 15 minutes! These low carb chocolate chip cookies are sugar free and made with almond flour, and need no eggs or grains! Paleo, Vegan and gluten-free.
Low Carb Coconut Flour Chocolate Chip Cookies
Baking with coconut flour is easier than you think, and are perfect for this healthy chocolate chip cookie recipe!
When I shared my best chocolate chip cookie recipe, I made it a point to show that, yes, chocolate chip cookies CAN be and are healthy. This coconut flour version is just as healthy, but you’d never tell. Not only that, it is eggless and wheat free, so suitable for many diets out there!
Texture wise, these coconut flour cookies are a little different- They are a little more crumbly, chewy and slightly cakey, thanks to the combination of coconut and almond flours.
Taste-wise, they are incredible- Rich, buttery, sweet and loaded with chocolate!
Is coconut flour keto?
Coconut flour is definitely keto friendly and is a great grain free flour to have on hand.
It’s low in carbs, high in fiber, and relatively low in calories. A two-tablespoon serving yields 60 calories, 3.5 grams of protein, 1.5 grams of fat, and a mere 2.5 grams of net carbs!
Does coconut flour taste like coconut?
Unless your recipe includes other forms of coconut (shredded coconut, coconut butter etc), you never really taste the coconut flour.
With these cookies, the addition of almond flour and chocolate chips really masks any taste that could possibly arise!
Can you replace coconut flour with almond flour?
As this recipe already uses almond flour, you cannot replace the coconut flour with it.
Regardless, coconut flour is VERY difficult to substitute or replace in a recipe. Unlike other flours (grain-free or traditional), coconut flour is like a sponge and absorbs liquid unlike any other. You’ll notice that in recipes calling for it, only a small amount is needed, compared to the amounts of liquids and other ingredients used.
How to make cookies with coconut flour
Making sugar free chocolate chip cookies is ridiculously easy, and follows a simple- 4 step process.
Step 1: Preheat the oven to 175C/350F and line a tray with parchment paper.
Step 2: In a large mixing bowl, combine your dry ingredients and mix well.
Step 3: In a seperate smaller bowl, add your melted coconut oil, keto maple syrup, unsweetened applesauce, and almond extract, and mix well.
Step 4: Combine your wet and dry mixture, and mix lightly, until just combined. Fold in your chocolate chips.
Step 5: Form 12-16 small balls of dough. Place each ball on the lined tray and press each into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until just golden on the edges.
Step 6: Remove cookies from the oven and allow to cool on the lined tray for at least 15 minutes, or until they can easily be moved (they will be fragile). Transfer to a wire rack to cool completely.
How do you keep chocolate chip cookies fresh?
These healthy chocolate chip cookies can keep at room temperature, for up to 5 days. Ensure you contain them in a sealed container.
Should baked cookies be refrigerated?
Baked cookies can be refrigerated, and this recipe will keep longer when stored in the fridge. They will keep fresh for up to 2 weeks.
The best way to store these cookies is to freeze them, especially when making a large batch. They will keep frozen for up to 2 months.
Tips and Tricks for Perfect Coconut Flour Chocolate Chip Cookies
Sift your coconut flour before using it, as sometimes, there are clumps within them.
Do not overbake these cookies, as they firm up while they are cooling.
Don’t use warm coconut oil, use it when it is at room temperature. If you add warm coconut oil to the batter, it will melt the chocolate chips.
The applesauce in the recipe used is a very negligible amount, and yield very little carbs. If you like, you can replace it with mashed pumpkin, but add an extra tablespoon of milk to compensate.
If you aren’t strictly keto, you can replace the keto maple syrup with pure maple syrup or agave nectar. These cookies are already super low carb, so if you do use either of them, the overall carbs will still be low.
Preheat the oven to 175C/350F. Line a large baking tray with parchment paper.
In a large mixing bowl, combine your dry ingredients and mix well.
In a seperate small bowl, add your coconut oil, syrup, applesauce and extract and mix well.
Combine your wet and dry ingredients and mix until just combined. Fold in your chocolate chips.
Form 12 small balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 12-15 minutes, or until just golden brown on top.
Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.
Serving: 1Cookie | Calories: 140kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 2% | Iron: 1%