These keto coconut cookies are the perfect guilt-free snack for anyone on a low-carb or ketogenic diet. Made with just a few simple ingredients, they are easy to prepare and taste absolutely delicious. These cookies are also gluten-free and dairy-free, making them suitable for those with dietary restrictions. With a crispy exterior and a chewy coconut center, these cookies are sure to satisfy your sweet cravings without derailing your diet. Enjoy them as a mid-day treat or as a dessert after a satisfying meal.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or any other keto-approved sweetener
- 1/4 teaspoon salt
- 4 tablespoons coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the unsweetened shredded coconut, almond flour, coconut flour, erythritol, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until a thick dough forms.
- Take about one tablespoon of dough and roll it into a ball. Place the cookie dough ball on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 1 inch apart.
- Using the palm of your hand, gently press down on each cookie to flatten it slightly.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cookies have cooled, store them in an airtight container at room temperature for up to 1 week.
