Coconut cookies are my favorite cookie next to chocolate chip cookies. In my opinion, the perfect keto coconut cookie would be dense and chewy and taste just like the recipe I created in my 20’s when I was a full-on sugar addict.
In this keto cookie recipe, toasting the coconut is optional. I enjoy the caramel taste of toasted coconut, but you may find this step unnecessary. If you want a stronger coconut flavor, you can add a teaspoon of coconut flavoring extract which is listed as optional.
Warning: Lupini Flour Brand Does Matter
The secret ingredient in this keto cookie recipe is Aviate Lupini Flour. There’s nothing else comparable on the market. When I originally tried lupin flour in 2018, I was pleased with the baking properties but disgusted with the taste. Everything I made left the taste of chewing on foil in my mouth. I tried all the popular brands with clever marketing and threw out the results each time.
At the end of 2020, I got an email from a guy who was excited about a YouTube video I did about my experience with lupin flour because he had discovered a new hybrid of lupini bean. He shared that this hybrid didn’t have the taste I had referred to as “chewing on foil” and lacked the strong bitter aftertaste of other lupin flour products. I skeptically agreed to try out this flour and they sent me some to try.
I had my skeptic hat on as I tried out a cookie recipe I had created for the other brands. Once I got it mixed up, I took a teenie taste of the cookie dough, prepared to spit it out. Instead, I smiled, took a big scoop on a spoon, and took it to Jeremy who was working at his computer on our website. He had no idea what I was doing in the kitchen, but he’s used to me shoving food in his face to taste test. He took a small bite and said “So, we’re off keto this weekend?”. He thought it was real cookie dough!
You can get the recipe for my Keto Chocolate Chip Cookies below.
From that moment, we were hooked. I started working on recipes for all my favorite cookies that I wanted to make keto and I began experimenting with bread again. Look for more recipes using Aviate Lupini Flour in the upcoming months and years.
I strongly encourage you not to waste your money on any other brand of lupini flour. It’s no fun to have to toss out a batch of your hard work because you decided to try other brands. I’ve tried a dozen different lupini flour brands and not found one with the same taste qualities. So, save yourself some money and misery, and just go with Aviate.
Egg-Free Keto Coconut Cookies
If you are allergic to eggs and want to omit them in this recipe, I have great news. Lupini flour has been used as an egg replacement for centuries in Europe. To make these cookies without eggs:
Combine ½ cup hot water with ½ cup of the lupini flour and mix until combined. Allow this mixture to sit for about 5 minutes. Then, use this mixture for the eggs in the recipe. (This is not an additional ½ cup of lupini flour. You’ll divide the flour and use ½ of a cup to make an egg substitute.)
Sugar Substitute Recommendations
For these keto coconut cookies, I recommend using any of the following sugar substitutes:
- Lakanto Golden Monk Fruit Sweetener
- Lakanto Granulated Sweetener
- Lakanto Powdered Sweetener (use half the amount called for in the recipe)
- BochaSweet Granulated Sweetener
- Allulose Granulated Sweetener (You will get a darker brown cookie because allulose browns quickly and will caramelize a bit during baking. You may lower your oven temperature 25 degrees when baking with allulose).
I have tested all of these sugar substitutes with this keto cookie recipe and am pleased with the results. Other options I haven’t tested include pure erythritol and other sugar substitute blends on the market.
Ingredients for Keto Coconut Cookies
Here's a list of the ingredients you'll need to make this recipe.
- lupin flour (use code TARAKETO20 for 20% off on Amazon)
- oat fiber (optional)
- baking soda
- salt
- avocado oil (or melted coconut oil, melted butter, olive oil, MCT oil)
- Lakanto golden monk fruit
- Lakanto granulated sugar substitute
- eggs
- vanilla extract
- coconut extract (optional)
- unsweetened coconut flakes
Tutorial Video: Keto Coconut Cookies
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📖 Recipe
Ingredients
- 1 cup Aviate Lupin flour
- 1 Tablespoon oat fiber optional
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup avocado oil or melted coconut oil, melted butter, olive oil, MCT oil
- ½ cup Lakanto Monk Fruit Sweetener
- ¼ cup Lakanto granulated sugar substitute
- 2 eggs large
- 1 teaspoons vanilla extract
- 1 teaspoon coconut extract optional
- 1 cup unsweetened coconut flakes
Instructions
- Preheat oven to 250 degrees. Spread unsweetened coconut flakes on a baking pan and toast in the oven until golden brown. Watch the coconut flakes carefully while toasting as they will go from golden brown to burnt very quickly. Set aside and allow to cool.
- In a medium-sized bowl, stir together Aviate lupini flour, baking soda, xanthan gum, and salt. Set aside.
- In a large mixing bowl, combine together oil, allulose, and Lakanto golden monk fruit sweetener, egg, coconut extract, and vanilla extract. If you omit the coconut extract, add an additional teaspoon of vanilla for the best flavor.
- With your mixer, mix for 2-3 minutes to allow for the sugar substitute to dissolve. Note: skipping this step will result in a grainy cookie.
- Blend in the lupin flour mixture until a dough forms and ingredients are completely mixed together. Fold in the chocolate chips. Cover your bowl and allow the dough to rest for 10 minutes. You can also place the dough in the refrigerator and bake up to 36 hours later.
- In the meantime, with the oven rack in the middle position, heat your oven to 325 degrees.
- Line two baking sheets with parchment paper and portion dough onto the cookie sheet so they are spaced 2-3 inches apart. You should be using about 1 ½ tablespoons of dough at a time. The cookies will flatten in the oven as they bake.
- Bake cookies one sheet at a time for 8-10 minutes or until edges are golden brown but the centers are still soft. The cookies will appear to be not yet baked. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 30 minutes. Tip: bang the cookie sheet on the counter a few times if you want a more cracked look on top.
- Once cookies are completely cooled, store in a tightly sealed container on the countertop for up to four days or in the freezer for up to three months.
Notes
For a crispier cookie, omit the oat fiber and bake a few minutes longer. * *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Coconut Cookies were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.
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