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Keto Coconut Cookies

Keto Coconut Cookies

Simple one of the best crispy cookies and easy to make!
Prep Time 30 mins
Cook Time 5 mins
Cooling Time 25 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 24
Calories 50 kcal


  • 1/2 cup raw coconut flour
  • 1/3 cup unsweetened coconut
  • 1/2 tsp baking soda
  • 4 tbsp butter
  • 2 tbsp coconut oil
  • 1 cup Splenda
  • 1 egg


  • Preheat the oven to 165C (325F)
  • Combine dry ingredients in a bowl and mix well
  • Melt the butter and the coconut oil in the microwave for 20 secs on high
  • Add the melted oils and the egg to the dry ingredients
  • Mix well using an electric hand mixture or wooden spoon
  • Tip the mixture onto parchment paper and knead into a dough
  • Place a second piece of parchment paper over the top of the dough and roll to around 5mm depth
  • Place the rolled dough into the fridge – the oils will need to set slightly before you are able to cut the cookie shapes
  • Cut the dough using a small glass or a cookie cutter – due to the high oil content the dough can be volatile simpler shapes are easier to prepare
  • Reform the ball of dough, the heat from your hands should be enough to make the oils malleable again and then roll flat
  • Repeat until all the mixture is used
  • Place on baking paper and put in the oven to bake for 5-7 minutes
  • Once browned leave to cool on a cooling rack, the dough will firm significantly once cooled
Keyword Cookie, Dessert, Keto, Keto Cookies, Keto Recipe, Low Carb