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    Home Β» Recipes Β» Low-Carb Keto Desserts, Cookies And Cake Recipes

    Quick Sugar-Free Chocolate Chip Cookies (Coconut Flour )

    This post may contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Quick and easy sugar free, gluten free, coconut flour chocolate chip cookies. | ditchthecarbs.com
    Quick and easy sugar free, gluten free, coconut flour chocolate chip cookies. | ditchthecarbs.com
    Quick and easy sugar free, gluten free, coconut flour chocolate chip cookies. | ditchthecarbs.com
    Quick and easy sugar free, gluten free, coconut flour chocolate chip cookies. | ditchthecarbs.com
    Quick and easy sugar free, gluten free, coconut flour chocolate chip cookies. | ditchthecarbs.com
    baked chocolate chip cookies on a white plate

    Quick and easy coconut flour chocolate chip cookies - only 2g net carbs!

    These are the best homemade keto cookies. But watch out, make sure you make enough for the whole family to enjoy.

    baked chocolate chip cookies on a white plate
    The best keto chocolate chip cookies
    Jump to:
    • Are chocolate chip cookies keto?
    • Why coconut flour?
    • How to use coconut flour
    • Which chocolate and sweetener to use
    • How to bake perfect cookies
    • Serving and storage
    • Variations & substitutions
    • Keto cookies
    • πŸ“– Recipe
    • πŸ’¬ Comments

    These are the best keto cookies and perfect little treats when a sweet craving strikes. They are a delicious healthy snack for school lunch boxes and work.

    Are chocolate chip cookies keto?

    No, regular cookies are not keto. Traditional chocolate chip cookies are high in sugar, flour, gluten, and unhealthy fats. If you want to stay on your keto diet and continue to lose weight, giving in to the temptation of cookies is the downfall of so many.

    But if you learn how to make a homemade keto cookie, with low carb and sugar-free ingredients instead, you can stay on track. You can even enjoy your keto cookie with a keto coffee!

    Why coconut flour?

    For those of you who have a nut allergy or other dietary restrictions, using coconut flour is a wonderful alternative to wheat flour or all-purpose flour.

    100g all-purpose white flour = 73.3g net carbs, 1g fat, 10.3g protein
    100g coconut flour = 21.4g net carbs, 14.3g fat, 14.3g protein
    NOTE: Coconut flour is lower in carbs PLUS you use a much smaller amount. A recipe might only require ΒΌ to β…“ cup of coconut flour.

    Nutritional values from cronometer.com

    Coconut flour is:

    • cheaper than almond flour
    • high fiber
    • extremely low in net carbs
    • nut free
    • sugar free
    • can be used for sweet baking such as cakes and coconut flour pie crusts
    • can be used for coconut flour bread and mini cheese loaves

    However, this new keto flour can be a little tricky to use. Coconut flour does not behave like any other flour, so let me give you my top tips to using coconut flour to make sure your keto baking is successful. Because no one wants expensive baking mistakes.

    Quick and easy sugar free, gluten free, coconut flour chocolate chip cookies. | ditchthecarbs.com
    Easy coconut flour choc chip cookies

    How to use coconut flour

    If you haven't baked with coconut flour yet, always try using recipes that have been developed using coconut flour already. This new healthy gluten-free flour can be tricky to work with and it behaves completely different from wheat flour and almond flour.

    Coconut flour requires much more moisture and generally a lot more eggs. But in a cookie, this is perfect. The cookies are soft, low in carbs, and high in protein.

    Can you substitute coconut flour for almond flour?

    No. You cannot simply substitute coconut flour for almond flour, wheat flour, all-purpose flour, or regular flour. There are substitution charts available but none of them really explain how many additional wet ingredients you need to add to the dry ingredients.

    Coconut flour is the defatted and dehydrated part of the coconut. It swells and absorbs many times its own volume so requires a lot of wet ingredients. It also requires a lot of eggs (which make the baking high protein) to give it structure.

    If this is the first time using coconut flour, this is a great recipe, to begin with. It is the perfect combination of simple ingredients to make a healthy cookie.

    If you are new here, you may want to read this article where I compare coconut flour vs almond flour.

    I have an entire back catalog of coconut flour recipes. All the recipes are either made with coconut flour, or I have written conversions to swap almonds for coconut flour.

    More coconut flour recipes ...

    Do coconut flour recipes taste of coconut?

    A lot of people who are sensitive to the taste of coconut often comment they can taste the coconut.

    The trick I use every time I bake with coconut flour is to flavor the recipe heavily to overpower any subtle coconut taste some people find.

    For a savory recipe, I would add extra herbs, spices, and cheese, for a sweet recipe I would add extra vanilla and sweetener for example.

    baked cookies on a white plate
    Coconut flour cookies

    Which chocolate and sweetener to use

    To make sure your cookies are low carb and sugar-free, you will need to use a sugar-free sweetener. Don't be fooled by recipes that say they are sugar-free but continue to use honey, coconut sugar, brown sugar, or agave. They're all sugar. They will all raise your blood glucose and kick you out of ketosis.

    The most commonly used keto sweeteners in sweet recipes are stevia, erythritol, xylitol, and monk fruit.

    Remember to avoid maltitol. Many nutritional panels don't add it to the carbohydrate count, but it does raise your blood sugar. It is often found in sugar-free chocolate which is why I prefer to use cacao nibs in my coconut flour chocolate chip cookies. 95% dark chocolate chopped finely also works beautifully.

    Cacao nibs give a lovely crunch to the cookies because they don't melt when baked, they add a punch of chocolate flavor and taste like traditional choc chips.

    How much sweetener to use?

    Regular chocolate chip cookies are incredibly sweet and high sugar. To help transition you away from sugar, remember to adjust the sweetener in all my recipes to YOUR taste buds and YOUR sweet tooth.

    We are all on different paths to our sugar-free journey, so one person may require double (or half) the sweetener stated. Add a small amount each time, because you can't take it out and don't want an over-sweetened recipe.

    If you are using stevia as your sweetener of choice, too much stevia will actually turn bitter - and no one wants a failed cookie. Each time you make low carb recipes, you will probably require less and less as time goes on.

    TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

    How to bake perfect cookies

    First, make your cookie dough in one large mixing bowl or a food processor. The recipe calls for softened butter, but I often use melted butter and it works wonderfully. For best results, always allow the cookie dough to sit for a while to absorb all the moisture from the wet ingredients.

    Roll small golf ball-sized cookie dough balls and place them evenly on a prepared baking sheet (cookie sheet) lined with baking parchment. You can also use a silicone liner.

    Coconut flour keto chocolate chip cookies never go completely crispy because they don't contain sugar or gluten.

    To make the cookies bake as crispy and hard as you can, make sure you press the dough balls down with the palm of your hand or a fork, to make them thin and cook until golden brown.

    Once the cookies are baked, remove them from the oven and place them on a wire cooling rack so as much of the moisture escapes.

    Serving and storage

    When I make these, my kids always prefer them warm, out of the oven. Personally, I prefer them once they have sat on the kitchen bench covered in a tea towel for a day.

    I think the cookies absorb some moisture from the air and it makes the cookies light, soft and delicate.

    I store any uneaten cookies in an airtight container for up to 3 days, or in the freezer for up to 2 months. Simply defrost 1 or 2 cookies at a time at room temperature.

    Variations & substitutions

    These are easily adaptable to your favorite cookie flavor with these simple variations.

    • Drizzle with sugar-free chocolate
    • Dip in chocolate
    • 1 tablespoon orange zest
    • 2 tablespoon peanut butter
    • 1 tablespoon ground ginger
    • 2 teaspoon ground cinnamon
    • 2 tablespoon almond butter
    • 1 tablespoon cocoa powder

    I am often asked if you can use coconut oil instead of butter to make a dairy-free cookie (paleo chocolate chip cookies), and the answer is, maybe. It's not as simple as just swapping the two oils for one another.

    Butter gives a lovely flavor that coconut oil doesn't. You would need to add a pinch of salt to taste that the butter would normally provide. You might also want to double the vanilla extract because coconut oil is flavorless.

    Can you use a flax egg or chia seed "egg"? Not in this recipe. You need the egg for protein and structure in the cookie recipe.

    Keto cookies

    If you still get sugar cravings, it's a good idea to have some keto cookies on hand. Some like to keep a little store in their freezer so they are not tempted to eat them regularly, but only when absolutely necessary.

    If you like cinnamon, you'll love keto snickerdoodles, and if chocolate is your favorite, then try my chewy chocolate cookies. You might also like these keto cookies too:

    • Chocolate no-bake cookies without peanut butter
    • Peanut butter cookies (sugar-free and gluten-free)
    • Nut free "peanut butter cookies
    • Keto Shortbread Cookies (Coconut Flour)

    πŸ“– Recipe

    baked cookies on a white plate

    Please rate this recipe.

    3.9 from 259 votes

    Coconut Flour Chocolate Chip Cookies Recipe

    Quick and easy low-carb coconut flour chocolate chip cookies are perfect to enjoy with a cup of coffee, or pop one in your children's school lunch box.
    Servings: 10 cookies
    NET carbs: 1.8g
    Author: Libby Jenkinson
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Category: Cakes and desserts. Coconut Flour Recipes. Lunch boxes. Sweet treats
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

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    Ingredients

    • 113 g (1 stick) butter softened
    • 4 tablespoon granulated sweetener, of choice or more to taste
    • 65 g (⅔ cup) coconut flour
    • ½ teaspoon baking powder
    • 2 eggs - medium
    • 2 tablespoon cacao nibs
    • 2 teaspoon vanilla extract

    Equipment

    • Baking sheets - non stick
    • Silicone baking sheets
    • Measuring cups and spoons

    Instructions

    • Cream the softened butter and sweetener together until light, pale and fluffy.
    • Add all the other ingredients and mix well until combined and the mixture begins to thicken.
    • Squeeze a small handful into a ball, then press into a cookie shape with your fingers.
    • Place the coconut flour chocolate chip cookies on a lined baking tray and bake at 180C/350F for 10-15 minutes, or until golden brown on the edges.
    • Allow to cool for a while, then remove and place on a baking wire rack to cool down completely. These cookies are even nicer the next day. 
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Coconut Flour Chocolate Chip Cookies Recipe
    Serving Size
     
    1 cookie
    Amount per Serving
    NET carbs
     
    1.8
    g
    Total Carbohydrates
     
    5.1
    g
    2
    %
    Fiber
     
    3.3
    g
    14
    %
    Sugar
     
    0.7
    g
    1
    %
    Protein
     
    2.6
    g
    5
    %
    Fat
     
    12.3
    g
    19
    %
    % Daily Value*
    -
    Calories
    139
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    More ... The Best Low-Carb Keto Cakes, Cookies, and Dessert Recipes

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me β†’

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    1. kiti

      April 06, 2021 at 10:27 pm

      5 stars
      i wanted a quick easy sweet treat and this is the one! so yummy πŸ™‚ and great for my keto diet

      Reply
    2. jason nickson

      November 04, 2020 at 9:05 am

      5 stars
      this recipy looks great

      Reply
    3. Sam Allanigue

      August 25, 2020 at 4:38 am

      5 stars
      Just started baking and I started with this recipe. My kids and my husband loved it! Thank you!

      Reply
      • Libby www.ditchthecarbs.com

        August 25, 2020 at 11:43 am

        Awesome! Once you master these cookies, you can make variations such as cocoa powder, a little bit of orange zest, almond essence etc. The basic recipe is very versatile.

        Reply
    4. Jocelyn Jumamoy

      May 27, 2020 at 3:02 pm

      I really followed the recipe but my cookie stayed in a ball form, cooked for like 30 mins but not cooked. What could be the problem?

      Reply
      • Libby www.ditchthecarbs.com

        May 27, 2020 at 3:26 pm

        Did you make a cookie shape as shown? You have to flatten them before cooking. πŸ™‚ Mine seem to turn out slightly different each batch, it's because coconut flour and the unprocessed flours are less standardised so have a greater variation between batches and brands.

        Reply
    5. Tiana

      May 25, 2020 at 1:27 am

      5 stars
      Hi there,
      Thank you so much for this recipe!
      I have flour, but never knew what to make with it
      (12-10 years ago I followed gluten-diary-sugar free diet. The best time of my life. I still have the coconut flour, though. ?)

      This is already the 5 or 6 time I make them. And always in double, as my whole family likes them.

      What I found is that I can easier shape cookies if my dough was well chilled. So, usually I make the dough on Saturday and bake on Sunday.

      Regards from Eindhoven!

      Reply
      • Libby www.ditchthecarbs.com

        May 26, 2020 at 4:19 pm

        This is awesome, I love your idea of putting the cookie dough in the fridge then shape the cookies the next day. My son loves making these, he often jazzes them up with cocoa powder, orange zest, almond essence ... I totally understand why you make double! He does too.

        Reply
    6. Sam

      April 05, 2020 at 1:27 am

      5 stars
      These are awsome! I was diagnosed with t1 diabetes 3 weeks ago and have had to really cut down on sweets and sugar. They work really well and I have already memorized the recipe?
      Definitely recommend

      Reply
      • Libby www.ditchthecarbs.com

        April 05, 2020 at 11:10 am

        Hey Sam, firstly, congratulations on discovering low-carb nutrition so rapidly following your diagnosis. I sadly know of so many T1D who discover low-carb to stabilise their blood sugars after decades of following the standard high-carb guidelines. I'm so glad you enjoyed these cookies. Have fun enjoying all the other recipes here.

        Reply
        • Erin

          February 28, 2021 at 9:21 pm

          Please amend the 65 g of Coconut flour to equal 1/3 C instead of the written 2/3 C. Thank you kindly

          Reply
    7. Camilla Wolfson

      March 18, 2020 at 3:53 am

      Is there any possible way to substitute the egg? I’m allergic πŸ™‚

      Reply
    8. Georgie

      March 09, 2020 at 2:22 pm

      Made them, but they turned out dry. I wonder if it was my stevia sweetner or something. I used regular chocolate chips and doubled the recipe.

      Reply
      • Ms ELAINE LOWE

        December 17, 2020 at 11:59 pm

        Same here Georgie. I halved the sugar,otherwise followed the recipe.

        Reply
    9. Kimberly Robbins

      January 17, 2020 at 8:38 am

      5 stars
      These cookies are Amazing!
      I was exposed to toxic mold because of an unknown water leak in my house. As a result I β€˜ve been on an anti fungal diet and had to totally cut out sugar πŸ™ I’ve really been missing chocolate chip cookies. I’ve tried lots of recipes that were epic failures. This one is 5 stars all the way!!! I used Truvia as the sugar substitute and Lily’s stevia sweetened baking chips. I will definitely be making these on a regular basis πŸ™‚

      Reply
      • Libby www.ditchthecarbs.com

        January 17, 2020 at 5:37 pm

        I'm so sorry to read about your health scare and I am hoping you are on the mend now you are living on a sugar-free diet. I'm so glad these cookies hit the spot! Best of health Kimberly.

        Reply
    10. Mel

      June 28, 2019 at 10:34 pm

      I substituted one tsp of almond extract for one tsp of vanilla and used chopped pecans instead of cacao nibs. I doubled the weight for the pecans so it was more like half a cup. I added a few drops of stevia in addition to the Erythritol I used. These turned out so good! They are like Pecan Sandies but much softer, without the crisp. I prefer soft cookies over crisp any day personally. I made them the original way as well and they are awesome but wanted to share the changes I made as well!

      Reply
      • Nicole Pelletier

        October 09, 2019 at 9:44 am

        in other words, you created a new recipe LOL

        Reply
      • Jenny

        August 19, 2020 at 10:55 am

        This variation sounds great. Thanks for sharing!

        Reply
    11. Jaia Sandhu

      April 25, 2019 at 11:59 pm

      5 stars
      Thank you so much!

      I have had too many failures with coconut flour but this was amazing! They taste delicious, soft but hold their shape very well.

      I used 2 tbsp. brown sugar for my sweetner and used dark baking chocolate chunks for the chips. Delicious, I will make again and again, thank you!

      Reply
    12. Amy

      April 18, 2019 at 6:00 am

      5 stars
      Just started low carb eating. I used coconut palm sugar as the sweetener. Love these cookies! They are soft and cake-like but definitely satisfy my sweet tooth!

      Reply
      • Libby www.ditchthecarbs.com

        April 20, 2019 at 10:44 am

        Awesome Amy. If you are new to low-carb, you may want to rethink using coconut sugar, it's still sugar, just by another name. This is a great article to read for those who are new here - Ultimate Guide To Low-Carb Sweeteners

        Reply
    13. Chantel

      April 13, 2019 at 6:36 am

      Hi,
      I have used purΓ©ed avocado and omitted the butter in chocolate chip cookie recipes, then I have used date paste to substitute for the sugar (a little goes a long way since dates are very sweet). My family has a long history of diabetes and heart disease so cutting carbs where we can is something we try to do. I have been looking for a good substitute for the flour, will coconut flour bake well with purΓ©ed avocado and date paste?

      Reply
      • Libby www.ditchthecarbs.com

        April 20, 2019 at 12:34 pm

        I'm afraid I can't offer advice on these substitutions as that makes another recipe entirely from what I developed here. Dates are very high in sugar and will raise blood sugars accordingly. I wonder if you might consider using a sugar substitute? This is what I use. Sorry, I couldn't have given you a straight answer in this instance.

        Reply
    14. Crystal

      April 08, 2019 at 2:12 am

      5 stars
      Thank you for this recipe. I recently received a medical which needs me to totally swap my ways of eating, which has resulted in me following a low carb way of life. I definitely have been missing the comforts of sweets, but now, with so many great products readily available (I was surprised to find coconut flour at just the regular grocery store - because it definitely doesn’t have frilly items). These were so simple to whip up and I LOVE that they are cakey. I used some sugar free chocolate chips bc that’s what I had on hand and it worked. Love love love. Thank you again!

      Reply
    15. KA 26

      April 01, 2019 at 8:52 am

      5 stars
      Thank you. I love the simplicity. Mine don't have a cookie texture, more sponge/ Madeleine-like but delicious. I substitute half the vanilla with almond extract and don't bother with cacao nibs - I like them plain and simple!
      New to low carb cooking...so forgive me if I'm missing something..but on my coconut flour pack says 16g carb per 100g. This makes 9 cookies so around 2g carb per cookie rather than 5? Is that right? I use stevia/erythritol too and as this doesn't cause a glucose spike I don't count it in.....?

      Reply
      • Crystal

        April 08, 2019 at 2:18 am

        It will vary depending on your brand of flour. The brand I use - for 2/3 cup coconut flour its 16 net carbs, and I turned this recipe into 16 cookies, so effectively making them 1 gram of net carbs per cookie.

        Reply
    16. Julie

      March 30, 2019 at 3:28 pm

      I tried making these this morning exactly as the recipe said. Used Natvia as the sweetener. The dough was the perfect consistency...and they looked great once cooked. But the texture was very weird.. Very dry and cakey... I was hoping for more crunch... Any suggestions? Maybe if I press them down flatter and cook slightly longer? Tastes great tho...

      Reply
    17. Courtney

      December 24, 2018 at 8:15 am

      Hello there! These cookies are great! I have made them twice! I tried scrolling through the comments, but I couldn't find any answers. Has anyone tried freezing the dough? I'm curious if the cookies still turn out. Great recipe!

      Reply
    18. Kathryn Morris

      November 26, 2018 at 6:45 pm

      I found Lily's sugar free chocolate chips, sweetened with stevia, at our local publix store.

      Reply
    19. Seen

      September 08, 2018 at 9:50 am

      I was so excited to try and make this tomorrow and then I realised that I only have about 80g of butter left in the fridge. Can I substitute the rest with coconut oil instead?

      Reply
      • Libby www.ditchthecarbs.com

        September 09, 2018 at 8:09 pm

        Absolutely! Go for it!

        Reply
        • deb

          March 26, 2021 at 4:40 am

          5 stars
          Hi if you go very flat do the biscuits have much crunch?

          Reply
          • Libby Jenkinson, MPS

            March 26, 2021 at 12:23 pm

            5 stars
            They do become a little more crunchy, however, because there is no gluten in low carb flours (such as coconut flour), there's more of a tendency for them to become too crumbly to hold together.

            Reply
    « Older Comments

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