Keto or Low Carb Chocolate Chip Coconut Cookies made with almond flour and no added sugar. They are light, soft, and yummy. Small bites of heaven that are indulgent yet guilt-free!
Cookies? I love them all. But let's get real, they can expand your waistline like no other treat.
Because cookies are small-portioned, it can be tempting to have more than one... or maybe it is simply that they are just too good to resist!
Well, you can catch a break with our Low Carb Dark Chocolate Chip Coconut Cookies. That's right!
They are made from just a few ingredients, including almond flour, which is keto-friendly and gluten-free. And what's more: these keto cookies are sugar-free, too!
They are ideal not only for those on a low carb/keto diet but also for those who are diabetic, lactose intolerant, or gluten intolerant. All of this makes them healthy without compromising on flavor. They are so DARN DELISH folks!
Make them for yourself or give them away as edible presents. After all, Christmas will be here sooner than you think.
HOW TO MAKE LOW CARB CHOCOLATE CHIP COCONUT COOKIES
Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.
In the bowl of an electric mixer, cream shortening/coconut oil and Splenda at low speed until combined. Beat egg and coconut extract. Then, stir in almond flour, baking powder, and coconut flakes until homogeneous (SEE PIC.1).
If desired, mix in ½ cup chocolate chips or reserve them to top cookies later on.
In another bowl, beat egg whites at high speed until stiff. Make sure beaters are clean, otherwise whites won't get stiff. Next, fold in stiff beaten whites into flour-egg mixture.
Using a cookie scoop, drop scoops of the cookie batter onto lined baking sheet, leaving about 1-inch apart between them (SEE.PIC 2).
Bake for about 12-16 minutes or until set and lightly brown on the edges. Transfer pan to a rack and let coconut cookies cool (SEE. PIC 3).
In a microwave-safe bowl, melt ½ cup chocolate chips and drizzle over cookies (SEE. PIC 4). If desired, dip bottom of low carb coconut cookies into melted chocolate (SEE. PIC. 5).
Let set and garnish as desired. Enjoy!
COOK'S NOTES FOR KETO COOKIES
- Use sugar-free/keto chocolate chips, or dark chocolate chips for these almond flour cookies.
- Since almond flour is made from ground blanched almonds, we can that say our Chocolate Chip Coconut Cookies are flourless cookies.
- They are also dairy-free and paleo!
- You can add dark chocolate chips into the batter, or cut some extra calories by using a few chips as a topping for these low carb cookies.
- I used fresh pomegranate seeds as a garnish, giving our Chocolate Chip Coconut Cookies a Christmasy touch. But you don't have to!
- Make sure melted chocolate is smooth in order to drizzle on, and also to dip keto cookies into.
- As a sweetener you can use Swerve, which has less carbs, or Splenda.
- STORE cookies in a clean airtight container at room temp for up to 3 days. Freeze Chocolate Chip Coconut Cookies (without drizzle) wrapped well in plastic wrap and then placed into plastic bags, for up to 1 month.
OTHER COOKIE RECIPES:
- Walnut Cookies (No Chill)
- Peanut Butter and Jelly Cookies (Sugar-Free)
- Pumpkin Spice Latter Breakfast Cookies (No Bake)
- Keto Chocolate Cookies
- Low Carb Cranberry Almond Cookies
- Keto Cinnamon Cheesecake Cookies
- Low Carb Chocolate Dipped Shortbread Cookies
- Keto Butter Pecan Cookies
- Low Carb Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookies
PIN & ENJOY!
Low Carb Chocolate Chip Coconut Cookies
Equipment
- mixer
Ingredients
- ½ cup firm coconut oil or shortening
- 1 cup Swerve (granulated) or Splenda
- 1 large egg
- 1 teaspoon coconut extract or pure vanilla extract
- 1 ¼ cup almond flour
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 cup unsweetened coconut flakes
- 2 egg whites large
- 1 cup keto chocolate chips or dark chocolate chips
Instructions
- Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside. In the bowl of an electric mixer, cream shortening/coconut oil and Splenda at low speed until combined. Beat egg and coconut extract. Then, stir in almond flour, cinnamon, baking powder, and coconut flakes until homogeneous.
- If desired, mix in ½ cup chocolate chips, or reserve them to top cookies later on. In another bowl, beat egg whites at high speed until stiff. Make sure beaters are clean, otherwise whites won't get stiff. Next, fold in stiff beaten whites into flour-egg mixture.
- Using a cookie scoop, drop scoops of the cookie batter onto lined baking sheet, leaving about 2-inch of distance between them. Bake for about 12-16 minutes or until set and lightly brown on the edges. Transfer pan to a rack and let coconut cookies cool.
- In a microwave-safe bowl, melt ½ cup chocolate chips and drizzle over cookies. If desired, dip bottom of low carb coconut cookies onto melted chocolate. Let set and garnish as desired. Enjoy!
Recipe Notes
- Use sugar-free/keto chocolate chips, or dark chocolate chips for these almond flour cookies.
- Since almond flour is made from ground blanched almonds, we can say our Chocolate Chip Coconut Cookies are flourless cookies.
- They are also dairy-free and paleo!
- You can add dark chocolate chips into the batter, or cut some extra calories by using a few chips as a topping for these low carb cookies.
- I used fresh pomegranate seeds as a garnish, giving our Chocolate Chip Coconut Cookies a Christmasy touch. But you don't have to!
- Make sure melted chocolate is smooth in order to drizzle on, and also dip keto cookies into.
- As a sweetener you can either use Swerve, which has less carbs, or Splenda.
- STORE cookies in a clean airtight container at room temp for up to 3 days. Freeze Chocolate Chip Coconut Cookies (without drizzle) wrapped well in plastic wrap and then into plastic bags, for up to 1 month.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Gabs says
Hi!
Your recipe is awesome . I like it. Will try it soon. Friend tell me one thing, is it necessary to add swerve in it?
Thanks.
Denise Browning says
If you have swerve, yes. If you don't, you can add any other powdered sweetener or even sugar if you don't have any diet requirement.
John / Kitchen Riffs says
These look great! Pretty healthy (for a cookie!) and delish. Perfect!
Estefania says
That’s an easy and yummy recipe of coconut cookies. Perfect for these coming days where we need to cut down on calories a bit.
Blanca D says
Nobody can resist to chocolate chip cookies and these look delish.
Michel Taveras says
Estas chocolate chips coconut cookies deben ser maravillosas. A mi me encanta la combinacion del chocolate con coco.
Aracelis says
OnG! These Chocolate Chip Coconut Cookies looks delicious!!! I’ll try this recipe for Christmas.
mary anderson says
i like the recipe actually i really try to copy your recipe and it always turned out to be so delicious and i've learned alot from you thanks for being my mentor 🙂