Coconut Flour Cookies
These coconut flour cookies are quick, low-carb, and tender, offering a delightful coconut flavor and a sponge cake-like texture, perfect for sweet cravings without the fuss.
Ingredients
Main Ingredients
- 60 g coconut flour Very absorbent; gives a soft, cake-like texture.
- 100 g softened butter (or coconut oil) Use unsalted butter or coconut oil for dairy-free.
- 100 g granulated erythritol or coconut sugar Keto-friendly options; use coconut sugar for a more caramel flavor.
- 2 large eggs Essential for moisture and structure.
- 1 tsp vanilla extract Adds warm, sweet flavor.
- 1/2 tsp baking soda Helps the cookies rise slightly.
- 1/4 tsp salt Enhances sweetness and depth.
- 50 g dark chocolate chips or chopped nuts Adds extra flavor and texture.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated erythritol (or coconut sugar) together until light and fluffy, about 1–2 minutes with a hand mixer.
- Add the eggs and vanilla. Whisk until the mixture is smooth and fully combined.
- Stir in the coconut flour, baking soda, and salt. Mix thoroughly. Let the dough sit for 1–2 minutes to allow the coconut flour to absorb the liquid and thicken.
- Fold in the chocolate chips or chopped nuts if using.
- Scoop approximately 1 tablespoon of dough per cookie, roll into balls, and place them on the prepared baking sheet about 2 inches apart. Gently flatten each ball with your fingers or the back of a spoon.
Baking
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5–10 minutes; they will firm up as they cool. Transfer to a wire rack to finish cooling.
Notes
Store in an airtight container for up to 3 days at room temperature. For a firmer bite, refrigerate for 7–10 days, or freeze for up to 3 months.