Coconut flour cookies are absolutely amazing. They are sweet, soft and in my opinion, the closest one can get to the taste and texture of traditional flour. I have always been a little hesitant with using coconut flour because it can be tricky to work with. The great thing about this recipe is its simplicity. No matter how new one is to baking with coconut flour ANYONE can make these.
Problems With Using Coconut Flour
As I already mentioned baking with only coconut flour can be tricky. If the liquid to flour ratio isn’t just right the end result will be dry and nasty. Also, if the egg to flour ratio isn’t just right the cookies will fall apart. That being said, one can still have excellent moist cookies using only coconut flour.
The Plus Side Of Using Coconut Flour
The plus side of using only coconut flour in these cookies is that they are so close to traditional white flour it’s hard to tell them apart. I have always been an almond flour fan but I will say these coconut flour cookies have blown my almond flour cookies out of the water. Also, don’t worry about your cookies tasting like coconut. I am not a coconut fan but the coconut flour gives these cookies more of a sweet taste. I didn’t even notice a coconut taste.
The Key To Perfect Coconut Flour Cookies
Aside from getting all the liquid and egg ratios just right Another key to having this recipe turn out perfect is allowing the batter to sit for about 15 minutes after mixing together the dry and wet ingredients. Most coconut flour recipes require the dough to sit after mixing the ingredients together because coconut flour is very absorbent and requires a lot of liquid. By allowing the dough to sit the coconut flour absorbs the moisture and as a result your cookies turn out nice and moist.
Is A Standing Mixer Necessary
Whenever I make this recipe I always use my standing mixer to mix the ingredients. However, this dough is very light and can be easily mixed with a hand mixer or wooden spoon.
Can This Recipe Have Other Flavors
One of the reasons I love this coconut flour recipe is that it simple and versatile. Once you learn to make the base you can put any add-in you want.. You can put keto chocolate chips, nuts, keto candies or anything your heat desires. You can also substitute the vanilla extract with any other extract for different flavors in your cookies. Adding spices such as cinnamon or nutmeg also make a great addition to these cookies. So, go crazy use your imagination and enjoy these simple delicious coconut flour cookies.
Keto Coconut Flour Drop Cookies
Ingredients
- 3/4 cup coconut flour
- 1 cup monkfruit sweetener or granulated sweetener of choice
- 2 tsp baking powder
- 2 large eggs, room temperature
- 3/4 cup butter, softened
- 2 tsp vanilla extract
- 1/2 cup chocolate chips or add ins of choice, optional
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper
- In a medium mixing bowl whisk together 1/2 cup of coconut flour (you can add more later if needed) monkfruit sweetener and baking powder until fully combined.
- In a separate large mixer bowl beat together wet ingredients on low 30 seconds then on medium another 30 seconds or until fully combined and slightly foamy.
- Add dry ingredients to wet ingredients. Beat on low 10 seconds or until dry ingredients are wet then increase speed to medium and beat on medium another 30 seconds or until fully combined and no dry ingredients are in the bowl
- Scrape down the sides of the bowl and push all the ingredients to the center of the bowl. Let batter sit about 15 minutes so the flour can absorb the liquid and expand.
- After the batter has set if the batter feels wet and sticky add more coconut flour a little at a time or until the batter has the texture of traditional cookie dough. Remember to let the batter sit 2-5 minutes after each addition so the coconut flour can absorb the extra moisture
- Once the batter is the right consistency gently fold in add ins if using then scoop the dough out by tablespoonfuls onto the prepared baking. Roll each scoop in your hands slightly 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
- Place in the preheated oven and bake at 375 for 8-10 minutes or until lightly golden on the edges.
- Remove from the oven. The cookies will be very soft. Allow to cool on the baking sheet for about 15 minutes or until firm. Transfer to a wire rack and allow to cool completely. Store in an airtight container at room temperature until ready to use.
Notes
Nutrition
Coconut/Almond Flour Basic Keto Drop Cookies
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
Nutrition
