Keto Coconut Chocolate Chip Cookies

These soft and chewy keto coconut chocolate chip cookies go well with coffee or tea. They are made with coconut flour and low-carb sweetener so there’s just 2g net carbs each.

Cookies are one of my favorite snacks. I love coconut macaroons, but wanted to try something a little different.

I came up with this recipe for low-carb coconut cookies after I saw a few recipes for Coconut Butter Cookies. To make these coconut flour cookies more delicious, I added some chocolate chips. I just love the taste of chocolate and coconut!

These tasty bites are just like regular high carb cookies. The texture is soft and chewy. They practically melt in your mouth. They hold together well too.

Ingredients Needed For Keto Coconut Chocolate Chip Cookies

This easy cookie recipe comes together quickly with common low-carb baking items. If you do a lot of baking, you probably already have the ingredients on hand.

Here’s the main items you need:

Dried Shredded Coconut

The coconut flavor comes from adding unsweetened dried coconut into the cookie dough. Make sure you use one that doesn’t add any sugar!

Coconut Flour

The best low-carb flour for making coconut cookies is coconut flour! Why would you use anything else?

Brown Sweetener

For a rich taste, use a brown keto-friendly sweetener. You can use regular white granular if that’s all you have, but the taste will be a little different.

Eggs

When using coconut flour, you’ll need to use more eggs than regular flour. The eggs act as a binder and leavening agent.

Butter

Buttery chocolate chip cookies are the best! That’s why real butter is a key ingredient in the recipe.

Chocolate Chips

Please Note: The full list of ingredients in in the recipe card at the bottom and includes the amounts used.

To keep the cookies low-carb, you’ll need to use chocolate chips without sugar. My favorite brand is ChocZero. Either dark chocolate or milk chocolate baking chips work well in the recipe.

Quick Tips:

• Press the dough scoops before baking. If you like flat cookies, you can flatten each scoop of dough before you bake them. But don’t flatten them too much!
• Line the baking pan. Using a silicone baking mat or parchment paper will ensure that the cookies don’t stick to the pan.
• Use a cookie scoop. To make sure all the cookies are the same size, use a cookie scoop to divide the dough into uniformly sized scoops.
• Add more coconut flavor. You can replace the vanilla extract with coconut extract if you love the taste of coconut.

How To Make Low-Carb Coconut Cookies With Chocolate Chips

You’ll find the full instructions in the printable recipe card at the bottom of the post. But this section gives additional details and images of the process.

Make Dough

First, you’ll cream together the butter and brown sweetener. Then mix in the eggs and vanilla extract. The coconut flour and salt are stirred in next. Finally, the coconut and chocolate chips are mixed in.

Scoop And Bake

Once the cookie dough is prepared, just scoop small mounds of it onto a non-stick baking sheet. You’ll want to space the scoops at least 1-inch apart. Then bake them until they turn golden brown. Remove from the oven and allow to cool.

Serving Suggestions

These bite-sized morsels are great served with a cup of coffee or tea. They make a great morning snack!

When it’s hot outside, I like to have them with a scoop of no churn vanilla ice cream. If you flatten them out before baking, you can also use them to make ice cream sandwiches!

Recipe Card