Keto Coconut Cookies (with Aviate Lupini)

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5 from 1 vote

Course Dessert, Keto

Cuisine American, Keto, Low Carb

Diet Gluten Free

Keyword cookies, keto cookie, Keto Cookies, keto dessert

Servings cookies

Calories 111.6kcal

Author Tara Wright

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 golden monk fruit
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 chewier keto coconut cookie, add a tablespoon of oat fiber as suggested in the recipe.
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.

Nutrition