Keto Vanilla Coconut Cookies (Printable Version)
Soft, buttery low-carb cookies with vanilla, coconut, and a dreamy coconut butter drizzle finish.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups (175 g) almond flour
02 - 1/3 cup (35 g) unsweetened shredded coconut
03 - 1/2 cup (100 g) powdered erythritol or monk fruit sweetener
04 - 1/4 tsp baking soda
05 - 1/4 tsp fine sea salt
→ Wet Ingredients
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1 large egg, room temperature
08 - 2 tsp pure vanilla extract
→ Coconut Butter Drizzle
09 - 1/4 cup (50 g) coconut butter
10 - 1 tbsp coconut oil
11 - 1 tbsp powdered erythritol or monk fruit sweetener
12 - 1/2 tsp vanilla extract
# How To Make:
01 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, shredded coconut, powdered erythritol or monk fruit sweetener, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter with vanilla extract using an electric mixer or whisk until light and creamy. Add the egg and mix until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a soft, uniform dough forms. Do not overmix.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each portion slightly with your fingers or the back of a spoon.
06 - Bake for 11–13 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet before handling.
07 - In a small bowl, gently melt the coconut butter and coconut oil together over low heat or in the microwave (10–15 seconds). Stir in the powdered erythritol or monk fruit sweetener and vanilla extract until smooth and drizzly.
08 - Drizzle the coconut butter mixture generously over the cooled cookies. Let the drizzle set at room temperature for 10–15 minutes before serving.
# Expert Advice:
01 -
- The texture is genuinely melt in your mouth, not crumbly or dry like so many keto cookies tend to be.
- That coconut butter drizzle makes them feel fancy enough for a gift plate but simple enough for a random weekday craving.
02 -
- These cookies are extremely fragile while warm, so resist the urge to move them off the pan before they have cooled completely or they will crumble apart in your hands.
- Coconut butter separates in the jar like natural peanut butter, so always stir it thoroughly before measuring or your drizzle will be greasy instead of silky.
03 -
- Measure the almond flour by spooning it into the cup and leveling off the top rather than scooping directly, which compacts it and can make the cookies dry and crumbly.
- If the coconut butter drizzle starts to harden while you are working, just warm it for a few seconds and stir again, patience with this step makes the cookies look much more polished.