Keto Vanilla Coconut Almond Cookies (Print Version)

Soft, chewy vanilla cookies loaded with coconut and almonds for a guilt-free keto treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups blanched almond flour
02 - 1 cup unsweetened shredded coconut
03 - 1/2 cup chopped roasted almonds
04 - 1/2 cup granulated erythritol or preferred keto sweetener
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1/3 cup melted coconut oil, cooled
09 - 1 tablespoon pure vanilla extract

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine almond flour, shredded coconut, chopped almonds, erythritol, baking powder, and salt. Mix well until evenly distributed.
03 - In a separate bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth and fully incorporated.
04 - Add the wet ingredients to the dry ingredients and stir until a thick, uniform dough forms.
05 - Scoop tablespoon-sized portions and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Flatten each ball gently with your palm or the back of a spoon.
06 - Bake for 13–15 minutes, or until the edges are golden brown.
07 - Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is impossibly chewy with pockets of crunch from toasted almonds
  • They satisfy that afternoon sweet craving without derailing your entire day
  • The vanilla flavor is so rich nobody suspects they are diet friendly
02 -
  • The dough might seem crumbly but it holds together beautifully once baked
  • Over flattening the cookies will make them too crisp so keep them slightly thick
  • These cookies firm up as they cool so do not worry if they seem soft coming out of the oven
03 -
  • Weighing your almond flour instead of using cup measures gives the most consistent results
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape better

Go Back