Keto Maple Coconut Butter Cookies (Print Version)
Soft, chewy maple-coconut cookies with almond flour and coconut butter — low-carb, gluten-free, ready in 22 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1/4 teaspoon sea salt
04 - 1/2 teaspoon baking powder
→ Wet Ingredients
05 - 1/2 cup coconut butter, softened
06 - 1/3 cup powdered erythritol or preferred keto sweetener
07 - 1 large egg, room temperature
08 - 1 teaspoon maple extract
09 - 1 teaspoon vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, unsweetened shredded coconut, sea salt, and baking powder.
03 - In a large bowl, beat softened coconut butter with powdered erythritol until smooth and creamy.
04 - Mix in the egg, maple extract, and vanilla extract until well blended.
05 - Gradually add dry mixture to the wet ingredients, stirring gently to form a soft dough.
06 - Drop dough onto prepared baking sheet with a tablespoon or small cookie scoop, spacing 2 inches apart. Flatten each slightly with fingers or the back of a spoon.
07 - Bake for 10 to 12 minutes, until edges are golden brown.
08 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The maple extract and coconut butter combine for a decadent flavor that makes you forget these are low-carb treats.
- They whip up in less time than it takes to pick out a movie, which means near-immediate cookie joy.
02 -
- If the coconut butter isn’t truly soft, the dough becomes crumbly and hard to handle.
- Parchment is a lifesaver—these cookies will cling to pans otherwise.
03 -
- Use a cookie scoop for evenly sized cookies and even baking.
- Pull the cookies when the edges are just golden to keep the centers soft—it's easy to overbake with almond flour.