Keto Vanilla Bean Coconut Cookies (Print Version)

Crisp chewy vanilla bean coconut cookies with rich vanilla flavor and toasted coconut. Easy low-carb gluten-free treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups unsweetened shredded coconut
02 - 1 cup almond flour
03 - ¼ cup coconut flour
04 - ½ cup powdered erythritol or monk fruit sweetener
05 - ½ tsp baking powder
06 - ¼ tsp salt

→ Wet Ingredients

07 - 2 large eggs
08 - ⅓ cup melted coconut oil
09 - 2 tsp vanilla bean paste or 1 scraped vanilla bean
10 - ¼ tsp almond extract (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix together shredded coconut, almond flour, coconut flour, erythritol, baking powder, and salt until well blended.
03 - In a separate bowl, whisk eggs, melted coconut oil, vanilla bean paste, and almond extract until fully combined.
04 - Pour the wet ingredients into the dry ingredients and stir until a thick, uniform dough forms.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet and flatten each slightly with your hand or a fork.
06 - Bake for 13–15 minutes, or until the edges are golden brown.
07 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They deliver that satisfying crisp-chewy texture we all crave without the sugar crash
  • The vanilla bean creates these gorgeous little specks throughout each cookie that make them feel special
  • They hold their shape beautifully and actually taste like real cookies
02 -
  • These cookies continue to firm up significantly after leaving the oven so do not overbake them
  • The dough needs to rest for about 5 minutes before scooping if it feels too soft or warm
  • Toasting the coconut beforehand adds incredible depth but watch it like a hawk as it burns fast
03 -
  • Scoop dough with a cookie scoop for uniform cookies that bake evenly
  • Rotate the baking sheet halfway through baking for consistent golden color
  • Let the dough chill for 30 minutes if it is too soft to work with

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