Keto Vanilla Coconut Cookies (Print Version)
Crispy buttery low-carb cookies with rich coconut flavor and vanilla, perfect for keto snacking.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups blanched almond flour
02 - ½ cup unsweetened shredded coconut
03 - ¼ cup coconut flour
04 - ½ cup granulated erythritol or preferred keto sweetener
05 - ½ teaspoon baking powder
06 - ¼ teaspoon sea salt
→ Wet Ingredients
07 - ½ cup unsalted butter, melted and cooled
08 - 2 large eggs, room temperature
09 - 1 ½ teaspoons pure vanilla extract
→ Optional
10 - ¼ cup chopped roasted pecans or walnuts (for extra crunch)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, whisk together the almond flour, shredded coconut, coconut flour, erythritol, baking powder, and sea salt until evenly distributed.
03 - In a separate large bowl, whisk the melted butter, eggs, and vanilla extract together until smooth and well combined.
04 - Pour the dry mixture into the wet ingredients and stir until a thick dough forms. If using, gently fold in the chopped pecans or walnuts.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon.
06 - Bake for 13 to 15 minutes, or until the edges are golden brown and the centers are just set.
07 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
08 - Store cooled cookies in an airtight container at room temperature for up to 5 days.
# Expert Advice:
01 -
- The crunch from toasted coconut and optional nuts satisfies that crispy cookie craving without a single gram of regret.
- They come together in one bowl, bake in under fifteen minutes, and taste like something you would find at a boutique bakery.
02 -
- Coconut flour drinks moisture like a sponge, so if your dough feels too wet, let it sit for two minutes and it will thicken on its own.
- These cookies crisp up as they cool, so do not judge the texture straight from the oven or you will think they failed.
03 -
- Toast the shredded coconut in a dry skillet for three minutes before mixing it in and you will unlock a nutty depth that makes people ask what your secret is.
- Use a cookie scoop instead of a regular spoon so every cookie is the same size and they all bake evenly without guessing.