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Coconut flour sugar free chocolate chip cookies recipe fresh from oven

Coconut Flour Sugar-Free Chocolate Chip Cookies

Ultra low-carb sugar-free chocolate chip cookies made with coconut flour, with a soft and slightly dense texture. Dairy-free option included.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 13 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup coconut flour 60g
  • 1/3 cup unsalted butter melted, 75g — or coconut oil for dairy-free
  • 1/3 cup granulated erythritol or allulose, 64g
  • 3 large eggs room temperature
  • 1 vanilla extract
  • 1/4 baking soda
  • 1/4 sea salt
  • 1/2 cup sugar-free chocolate chips 90g
  • 1–2 tbsp unsweetened almond milk if needed

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Food scale
  • Baking sheet
  • Parchment paper
  • Tablespoon
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
    In a large bowl, whisk the melted butter and sweetener together until smooth.
    Add the eggs one at a time, whisking well after each addition.
    Stir in the vanilla extract.
    In a separate bowl, combine the coconut flour, baking soda, and salt, then fold into the wet mixture.
    Let the dough rest for 5 minutes — coconut flour absorbs liquid slowly.
    If the dough is too stiff, add almond milk 1 tablespoon at a time until scoopable.
    Fold in the chocolate chips.
    Scoop dough onto the baking sheet using a tablespoon, flattening slightly.
    Bake for 10–12 minutes until edges turn light golden and centers are set.
    Cool on the baking sheet for 10 minutes before moving to a wire rack.

Notes

Nutrition per cookie (approximate, based on 13 cookies):
• Calories: 100 kcal
• Total Carbs: 5g
• Fiber: 2.5g
• Net Carbs: 2.5g
• Protein: 3g
• Fat: 8g
• Sugar: 0g
Nutritional estimates are approximate based on standard USDA values and product labels. Always verify with your own tracking app or consult your dietitian.
Storage: Store cooled cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
Tip: Coconut flour is highly absorbent — do not substitute 1:1 with other flours.