Coconut/Almond Flour Cookies

Coconut/Almond Flour Basic Keto Drop Cookies

This recipe is designed to make basic keto drop cookies that are made with a coconut/almond flour blend
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 30 cookies
Calories: 61.5kcal

Ingredients

  • 3/4 cup almond flour
  • 3 TBS almond flour
  • 1/2 cup coconut flour more or less depending on the brand and texture of coconut flour
  • 1 cup monkfruit sweetener or granulated sweetener of choice
  • 2 tsp baking powder
  • 2 large eggs, room temperature
  • 1/2 cup butter, melted
  • 2 tsp vanilla extract
  • 1/2 cup add ins of choice, optional more or less depending on desired amount

Instructions

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
  • In a medium mixing bowl whisk together almond flour, 1/4 c coconut flour (you can add more later if needed), monkfruit sweetener and baking powder until fully combined and no lumps in the flour
  • In a separate large mixer bowl combine the wet ingredient. Beat on low 30 seconds then on medium for another 30 seconds or until fully combined and slightly foamy
  • Add dry ingredients to wet ingredients and beat on low for 30 seconds or until dry ingredients are wet. Increase speed to medium and beat on medium for another 30 seconds or until fully combined and no dry ingredients are left in the bowl
  • If batter feels wet and sticky add more coconut flour a little at a time or until the batter is the consistency of traditional cookie dough. If using add ins gently fold in the add ins until combined
  • Scrape down sides of the bowl and push all the dough into the center of the bowl. Scoop dough out tablespoonfuls at a time onto the prepared baking sheet. Space about 2 inches apart. Roll scoops lightly in hands to form a tight ball. Slightly flatten the tops of the balls to form a cookie shape. These cookies do spread slightly but will stay in a ball shape if you do not SLIGHTLY flatten the tops of the dough balls
  • Bake cookies at 350 degrees for 8-10 minutes or until lightly golden on the edges
  • Remove from the oven. Cookies will be very soft. Let cookies stand at on the baking sheet about 15 minutes or until firm. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature until ready to eat

Notes

This recipe makes about 30 cookies. 1 serving equals 1 cookie
1 cookie contains about 0.6 grams of net carbs 

Nutrition

Serving: 1cookie | Calories: 61.5kcal | Carbohydrates: 1g | Protein: 1.7g | Fat: 6.3g


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