Basic Coconut Flour Cookies
It’s always a good idea to have a few low carb snacks in the house, especially when you have non-low carb goodies in the house. My husband and kids do not follow the low carb lifestyle so it can be tempting when they have cookies and candies laying around. I usually do have a stash of my favorite candy bars as special treats, but it’s definitely a lot cheaper to make your own goodies. If you are busy like me, it pays to bake in large batches and freeze items in smaller portions. This is especially true for sugar-free baked items and they generally should be stored in the refrigerator and used up within a week.
Since I like to keep things simple, my favorite recipes are those that use basic ingredients and can be whipped up quickly. Over the last month, I have baked a few extra sweet breads which I put in the freezer to thaw out each week and put in single serving zipper bags for healthy “grab & go” snacks during my busy work weeks.
I have been baking a lot with coconut flour lately because I have a very large bag that is nearing it’s expiration date. If you aren’t going to use up your coconut flour within 3 months, it should be kept in the refrigerator or freezer for longer storage. Unfortunately, I never put this bag in the freezer so I’ve just got to use it up.
Sticking to the “simple” theme of my baking, I came up with these basic coconut flour cookies. To dress these up for a party or holiday, they can be frosted with a simple glaze made with Swerve Confectioners Powder or drizzled with some melted chocolate. Unsweetened coconut could also be added to the dough for a more intense coconut flavor. There really are endless possibilities with this simple cookie recipe. Another option would be to sprinkle a little granular Swerve on top that has been colored with some food dye.
This recipe was adapted from a rolled sugar cookie recipe that I had. The texture of this dough is better suited for using a cookie scoop to portion out onto a cookie sheet. I like to use a silicon baking mat over my cookie sheet just to ensure that the cookies won’t stick. This probably isn’t necessary for these cookies, but it’s become habit for me now when I bake that I do it without thinking.
After the scoops are on the cookie sheet, you’ll want to flatten the dough as much as possible as they do not flatten out during baking. My dough was a bit soft so it may help to chill the dough first. I just used my fingers to press down each scoop of dough onto the pan.
These cookies should be baked until the edges begin to brown. For me, this was about 10 minutes. Here’s how they looked after taking them out of the oven:
I transferred them to a rack until they were completely cooled. I froze half the cookies to enjoy later and put the rest in the refrigerator to snack on this week.
Basic Coconut Flour Cookies
¾ cup coconut flour
¾ cup sweetener
4 large eggs
1 tablespoon almond milk
1 teaspoon vanilla
Stir together coconut flour, baking powder and salt. In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well. Add dry ingredients to wet mixture, beating until well combined. Scoop dough onto ungreased cookie sheet or silicon mat. Bake at 375 degrees F for 8-10 minutes or until edges start to brown.
Makes 36 to 48 cookies (I got 38)
Net carbs per cookie: about 2g
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