Easy Keto Coconut Flour Oreo Cookies

Easy Keto Coconut Flour Oreo Cookies

Easy Keto Coconut Flour Oreo Cookies

This recipe is designed to teach everyone how to make easy keto coconut flour Oreo style cookies that are nut and gluten free
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 13 minutes
Servings: 23 cookie sandwiches


  • 87 grams coconut flour (3/4 cup)
  • 22 grams cocoa powder (1/4 cup)
  • 125 grams granulated sweetener of choice, adjust to taste (2/3 cup) I use granulated monkfruit sweetener
  • 4 grams baking powder (1 tsp)
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 56 milliliters keto syrup (1/4 cup)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar to help keep cookies crisp


  • 1/2 cup room temperature butter, very soft
  • 1 TBS vanilla extract
  • 260 grams powdered sweetener of choice (2 cups) I use a mix of powdered allulose and powdered monkfruit sweetener


  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside
  • Sift all of the dry ingredients into a large mixing bowl until there are no lumps
  • Add the eggs and stir until all the dry ingredients are lightly moistened. Add the butter and stir just until the butter begins to combine
  • Knead the butter into the ingredients until fully combined and a soft smooth dough begins to form
  • Add the syrup and vanilla. Stir until fully combined and a smooth moist dough has formed. Massage the dough for 1 minute then place in the refrigerator 5 minutes to absorb the extra moisture
  • Remove from the refrigerator and scoop the dough 1/2 TBS a a time onto the prepared baking sheets. Roll each scoop into a smooth ball and flatten into a thin disc shape. The thinner you press the cookies out the more crisp they will be after they cool
  • Place in preheated oven. Bake at 350 degrees 12-14 minutes or until edges have slightly darkened
  • Remove from oven and allow to cool on pan 10 minutes to firm up. They will not be crispy yet. Transfer to wire rack and allow to cool at least 1 hour or until the cookies are crisp


  • Place butter in a large mixer bowl and beat on medium 1 minute or until creamy. Scrape down the edges of the bowl and push butter to center of bowl
  • Add the vanilla and beat on low to combine. Keep mixer on low and gradually add the powdered sweetener in small amounts. Allow to beat in after each addition. Stop mixer and scrape down the edges of the bowl as needed
  • Once completely added beat on medium 1-2 minutes or until smooth and fluffy


  • Turn half of the cookies upside down with the flat side up. Scoop filling 1-2 tsp at a time into the center of the upside down cookies. Place a plain cookie on top of the filling and press gently until the filling spreads almost to the edges of the cookie
  • Once all cookies are assembled eat immediately or store leftovers in an airtight container in the refrigerator up to 1 week
    ** For other filling options check out my mocha or peanut butter frosting

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating