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Easy 5 ingredient keto vegan coconut flour cookies, made with almond butter (or the creamy nut butter or seed butter you prefer). They are also Paleo, grain-free, gluten-free, and oil-free
Table of Contents
- Coconut Flour Cookies that are Vegan & Keto
- Recipe Benefits
- Ingredients for Keto Vegan Coconut Flour Cookies
- Use Coconut Sugar or Brown Sugar (If not Keto)
- How to Make Keto Vegan Coconut Flour Cookies
- Taste and Texture
- Tips for Success and Variations
- FAQ
- Related Posts
- Keto Vegan Coconut Flour Cookies (Grain-free, Oil-free) Recipe
Coconut Flour Cookies that are Vegan & Keto
Last month I shared an easy recipe for vegan coconut flour chocolate chip cookies. The results were delicious, surprising (I used dates to help sweeten them, as well as add structure to the cookies), and gobbled up by my husband and son (and me!).
Two good friends of mine loved the look and sound of the cookies, too. But both are following keto diets. Was there a way I could make the dessert keto-friendly?
I could not (the dates, in particular, posed the biggest challenge).
I think you know what had to happen. Back to the drawing board (hooray!) for a brand new coconut flour cookie recipe: Keto Vegan Coconut Flour Cookies studded with chocolate chips!
Recipe Benefits
Soft, yet slightly crispy at the corners, these coconut flour cookies are also:
- Easy to make
- Vegan (dairy -free & egg-free)
- Grain-free
- Gluten-free
- Oil-free (no coconut oil, vegetable oil, margarine, ghee or butter)
- Paleo-friendly
- No added binders (e.g., no flax eggs, no psyllium husks)
- 1.3 grams of fiber per cookie
- Only 5 ingredients
Ingredients for Keto Vegan Coconut Flour Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- smooth almond butter (with no added sugar)
- keto brown sugar substitute (e.g., ones by Swerve, Truvia, Sukrin Gold)
- coconut flour
- baking soda
- keto miniature semisweet chocolate chips, divided (e.g., Lily’s Sweets Chocolate Chips) (or regular, if not following a keto diet)
You will also need some warm water and (optional) salt.
Use Coconut Sugar or Brown Sugar (If not Keto)
And a bonus: if you are NOT following a keto diet, I have options in the notes to use regular sweetener and chocolate chips in the recipe. The recipe is still different from the vegan coconut flour chocolate chip cookie I posted last month.
How to Make Keto Vegan Coconut Flour Cookies
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 325F (160C). Line a baking sheet with parchment paper or a silicon mat.
- In a medium bowl, whisk the almond butter, water and sugar replacement until blended and smooth.
- Stir in the coconut flour, baking soda and optional salt until blended. Let stand a few minutes to thicken (the coconut flour will absorb the liquid).
- Stir in 2 tablespoons of the chocolate chips.
- Using a small cookie scoop or rounded tablespoons, scoop onto prepared baking sheet, spacing 2 inches (5 cm) apart.
- Press the remaining chocolate chips into surface of cookies.
- Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet (they will become more firm as they cool). Transfer cookies to a cooling rack / wire rack and cool completely.
Hello, delicious!
Be sure to let the cookies sit on the cookie sheet for about 10 minutes after they bake. They are delicate when hot, but quickly firm up as they cool. It is one of the many peculiarities of coconut flour.
Taste and Texture
These cookies have a traditional chocolate chips cookies flavor. They do not have a noticeable coconut flavor.
The cookies are soft and chewy-ish (I know, made up word. But chewy-ish they are!) with crispy edges. Yes, please.
The cookies will get softer if they sit for a few days. They rarely last that long at our house, but to keep them firm, I suggest storing the in the refrigerator or freezer (they come to room temperature quickly, but they are also great cold).
Tips for Success and Variations
- Weigh the Coconut Flour: I strongly recommend weighing the coconut flour (using a digital kitchen scale), as opposed to using volume measures (i.e., measuring cups and measuring spoons). It is very easy to add too much coconut flour using volume measures which will alter the consistency (too dry) of the cookies.
- Use Light-Colored Baking Sheets: Dark baking sheets and cookies do not play well together. The former overly darken or burn the bottoms of cookies. For best results, use heavy, light colored metal baking sheets.
- Line Baking Sheets with Parchment Paper: Parchment paper is a miracle product for baking. It promotes even baking, prevents sticking, makes it easy to remove items like cookies, and turns cleaning up into an extra-easy task. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
- Check Cookies at the Minimum Baking Time: Begin checking the cookies for doneness at the earliest suggested baking time. The cookies are done when the centers are just set. Bake for a minute at a time longer, as needed, if they are not done at the first check.
- Flavor Variations: The cookies can be varied in multiple ways. Add 1/4 teaspoon of your favorite ground spice (e.g., cinnamon, ginger, allspice), swap the dark chocolate chips for some chopped nuts, or seeds, or use different varieties of nut butter or seed butter in place of the almond butter. If not following a strict keto diet, add a teaspoon vanilla extract.
FAQ
- What is the best storage for the cookies? Store the cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.
- I do not need the cookie to be ketogenic. Can I use other sweeteners? Yes! Replace the keto sweetener with coconut sugar or packed light brown sugar. You can also use liquid sweeteners, such as maple syrup (decrease the water by 1 tablespoon). Use regular (not keto) miniature chocolate chips. The different macros for each cookie are as follows: cals: 67/ carbs: 5.3 g / sugars 3 g.
- What is the best way to measure coconut flour if I do not have a kitchen scale? Use standard measuring cups or tablespoons, but be sure to very lightly spoon the flour into the measure (do not pack) when measuring.
- What can I use in place of the almond butter? You can use any smooth, drippy nut butter or seed butter you like, such as peanut butter, Sunbutter (or my DIY sunflower seed butter), tahini, my DIY pepita butter, or cashew butter. Not that the cookies will not be strictly keto if made with peanut butter or cashew butter.
Related Posts
Keto Vegan Coconut Flour Cookies (Grain-free, Oil-free)
Equipment
- 1 Large Baking Sheet (light in color for best results)
Ingredients
- 1/2 cup almond butter, (no added sugar, drippy)
- 1/3 cup warm water
- 2 tablespoons keto brown sugar substitute, (e.g., Swerve brown sugar, Sukrin Gold)
- 1/3 cup coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt, (optional)
- 3 tablespoons sugar-free miniature semisweet chocolate chips
Instructions
- Preheat the oven to 325F (160C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond butter, water, and sugar replacement until blended and smooth.
- Stir in the coconut flour, baking soda and salt until blended. Let stand a few minutes to thicken. Stir in 2 tablespoons of the chocolate chips.
- Using a small cookie scoop or rounded tablespoons, scoop onto prepared baking sheet, spacing 2 inches apart. Press the remaining chocolate chips into surface of cookies.
- Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet (they will become more firm as they cool). Transfer cookies to a cooling rack and cool completely.
If I wanted to make these with liquid sweetener how would I convert the water to granulated sweetener ratio?
Hi Taylor,
Apologies for not including that swap in the recipe notes— you can definitely make that swap. I advise using the same quantity of liquid sweetener (2 tablespoons of liquid sweetener) and reducing the warm water to 1/4 cup. Cheers.
Thank you Camilla (:
They turned out good!
I’m so glad the cookies were a success, Taylor!
Thank you for a quick and simple cookie recipe! I made these today and they are delicious.
I made some substitutions: Date lady granulated date sugar for the keto sugar sub. Eliminated chocolate chips and used 1 tablespoon of organic cocoa nibs and 1 tablespoon of raisins (see Carey’s helpful comment).
Since I did not weigh the coconut flour, but used a 1/3 Cup measure instead, was a bit dry as you predicted. I needed to add a couple of extra tablespoons of water to get the right dough consistency.
By the way, if you recommend weighing the flour, it would be helpful to list the expected weight of the flour. I will search your site for more easy recipes like this.
Ooh, I love everything about your ingredient swaps, Lee (cacao nibs + raisins, in particular is so clever. I ❤️ raisins, I bet it is reminiscent of chocolate covered raisins). Good call with the water adjustment when making the dough, too. As for weights of ingredients: you can toggle between standard US measurements (cups, tablespoons, etc) and metric measurements (grams, milliliters, etc) in the recipe card. Apologies that is not more clear. It is 37 grams for the coconut flour 😊.
So yummy! I’m not a huge chic chip fan so I often make with raisins or other dried fruit. The texture is perfect and they are so easy to make.
Ooh, that sounds wonderful, Carey, I love raisins , so that is right up my alley.
Wow! I have to say I absolutely loved these and can’t wait to make them again!! (Tomorrow! lol as I gobbled up the first batch).. I used organic peanut butter because that’s what I had access to.. and I used only a fraction of the suggested amount for sweetener (pure monk fruit). I’m not vegan but I need to use up all this coconut flour so that how I landed on this recipe.. mine came out so soft and chewy and a bit crumbly.. 💯 delicious, zero guilt 😆 thank you for this!
Hooray, so glad you like them, Lisa! Thanks for sharing the peanut butter variation, that sounds delicious😊
Very simple and fit the bill for what I wanted. I add lots of spices (cinnamon, cardamom, ginger and nutmeg) to make spice cookies. Delicious.
That sounds delicious us, Nadia!
Hi, I used Sunbutter and BochaSweet/allulose as my sweetener (20g/6g ). The dough was a bit wet so I have it in the freezer for 10 mins. Maybe next time I won’t need as much water?? I must say though, the dough was delicious 😋!
Hi Cat! Adding a tiny bit more coconut flour (start by 1/2 teaspoon full ) should correct for any extra moisture 🙂
Followed recipe these look nothing like photo.
Hopefully they taste ok or else they will be in the bin or else complete fail.
Hi Aussie,
I am sorry they do not look as expected. How did they look? Did you use a cookie scoop, or roll into balls, as shown? These are a favorite cookie at our house, I hope you still like the taste.
Hello ! thank you for your recipe ! I’m going to try it ! can I switch the almond butter by a hazelnut butter ?!
Yes, definitely! That sounds really delicious, Audrey.
Hi how much coconut flour do you use?
Hi Hannah! The complete recipe is in the recipe card at the bottom of the post 🙂
OMGOD bless you for this recipe! I used golden monk fruit sweetener, unsweetened cocoa nibs and rolled the dough in a bit of extr monkfruit sweeter before putting them in the over (to combat the bitter flavor of the unsweetened nibs) and WOW! Finally a vegan and keto friendly cookie that I enjoy! I’m so grateful for this! Thank you!
So glad that you love it, Jenn!
Can I use almond flour instead of coconut flour?
You probably could, but in general, you will need about 2 to 3 times the amount of almond flour. I would start by adding twice as much, then add extra to get a consistency similar to that in the photos 🙂
Do you think I could make these and roll them into balls and then freeze them to make at a later time?
Absolutely, Elle!
Are we able to find keto brown/white sugars at a regular store???
Hi Eileen,
I have had success finding Swerve brand (regular sugar style and brown sugar style) at superstores (e.g., W-M & t-get) as well as the grocery store, as well as a few lesser known brands. I live in a smallish university town in Texas.
This recipe has renewed my faith in my keto vegan journey.
Thank you so much.
You are so welcome, Simone!!!
I’m a fan of this recipe! Super simple and a great treat. Thanks Camilla!
You are so welcome, Jaimi!
If I don’t need to be vegan can I replace the almond butter with normal unsalted butter ?
Hi KP,
Alas, no, not for this recipe; the almond butter adds fiber and structure, as well as fat, to the recipe, so regular butter will not work in its place.
Can I use regular monk fruit or stevia if I don’t have any keto brown sugar left
Definitely! That should work fine