Low Carb Chocolate Coconut Cookies [Gluten Free]

  • Author: Katie Burroughs
  • Yield: 14 cookies 1x


  • 2 cups almond flour (200 grams)
  • 1 cup + 2 tablespoons shredded unsweetened coconut (100 grams)
  • 1/4 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons sugar (or other granulated sweetener, like stevia or erythritol) + 1/4 cup additional sugar for rolling
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • Additional sugar for rolling


  1. Line a baking sheet with parchment paper. Pour about 1/4 cup sugar into a small bowl and set aside.
  2. Combine dry ingredients in a medium bowl; set aside.
  3. In a large bowl, cream together butter and sugar. Beat in eggs, one at a time; stir in vanilla.
  4. Mix dry ingredients into wet. Form into 14 balls.
  5. Roll cookie dough ball each in sugar and place on the baking tray. Use a fork or your hand to gently flatten each one.
  6. Preheat oven to 350F. Meanwhile, refrigerate cookies for 10 minutes.
  7. Bake for 12 minutes on the center rack. Serve with your favorite nut milk!