Keto Dark Chocolate Coconut Cookies (Print Version)
Chewy dark chocolate and coconut cookies, low-carb and gluten-free.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups blanched almond flour
02 - 1/3 cup unsweetened shredded coconut
03 - 1/4 cup unsweetened cocoa powder, Dutch process preferred
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon sea salt
→ Wet Ingredients
06 - 1/3 cup coconut oil, melted or unsalted butter, melted
07 - 1/2 cup granulated erythritol or monk fruit sweetener
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Chocolate
10 - 3 oz dark chocolate (85% cocoa or higher), chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together almond flour, shredded coconut, cocoa powder, baking powder, and salt until well blended.
03 - In a separate bowl, whisk the melted coconut oil with erythritol, egg, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be thick and slightly sticky.
05 - Gently fold in the chopped dark chocolate until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing about 2 inches apart. Flatten each mound slightly with the palm of your hand.
07 - Bake for 11-13 minutes until edges are set but centers remain slightly soft. Avoid overbaking for best texture.
08 - Let cookies rest on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- These cookies achieve that perfect chewy center with slightly crisp edges that most keto baked goods miss completely
- The dark chocolate and coconut combination creates such a rich flavor profile that nobody will guess they're sugar-free
02 -
- These cookies might look underbaked when you first pull them out, but they firm up dramatically during that crucial cooling period
- If your dough feels too sticky to scoop, chill it for 15 minutes in the refrigerator, which makes handling so much easier
03 -
- Room temperature ingredients mix more evenly, so take your egg out about 20 minutes before you start baking
- Weighing your almond flour instead of using measuring cups will give you the most consistent results every single time