Sugar Free Coconut Cookies

GF V DF NF SF Aug 8, 2025

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These healthy cookies are a cross between Coconut Macaroons and my Keto Chocolate Chip Cookies. Instead of cashew butter, I'm using a base of coconut butter, and I'm sweetening my cookies with sugar free syrup. Coconut flour helps bind everything into a dough, while providing plenty of fiber and some natural sweetness. Coconut's high saturated fat content is shown to be beneficial, as this fat comes in the form of MCTs, or Medium Chain Tryglicerides, which tend to be burned more like carbs, without the corresponding blood sugar spike. Each cookie has just under 2 g net carbs!

- 8 oz, scant 2 cup (227 g) Unsweetened coconut flakes
- 1/2 cup (160 g) Sugar free syrup
- 1 large (50 g) Egg
- 1/2 tsp (3 g) Salt
- 1/2 tsp (3 g) Baking soda
- 6 tbsp (45 g) Coconut flour

1. Preheat your oven to 350F, and line a large cookie sheet with parchment paper

2. Add your coconut to a food processor, and blend on high for about 5 minutes, scraping the sides every minute. Blend until you have a smooth coconut butter, aka "peanut butter", but with coconut instead

3. Add your sugar free syrup, egg, salt, and baking soda to the processor. Blend until smooth, and transfer to a large bowl

4. Add in the coconut flour 2 tbsp (15 g) at a time, and mix with a silicone spatula until you have a slightly sticky cookie dough. Coconut flour absorbs a lot of water, so we're adding it slowly to make sure we don't accidentally add too much. Chill the dough in the fridge for about 10 minutes

5. Scoop about 1 tbsp (~19 g) per cookie and place onto the sheet. Lightly wet your hands to prevent sticking, and roll into balls. Flatten down into circles. Leave about an inch between each cookie. They will puff up very slightly in the oven, but not expand outwards

6. Bake at 350F for about 12 minutes, or until the bottom and sides are very slightly browned. Let cool on the sheet for 10 minutes before removing

https://www.poormanprotein.com/recipes/coconut-cookies

Description

 These healthy cookies are a cross between Coconut Macaroons and my Keto Chocolate Chip Cookies. Instead of cashew butter, I'm using a base of coconut butter, and I'm sweetening my cookies with sugar free syrup. Coconut flour helps bind everything into a dough, while providing plenty of fiber and some natural sweetness. Coconut's high saturated fat content is shown to be beneficial, as this fat comes in the form of MCTs, or Medium Chain Tryglicerides, which tend to be burned more like carbs, without the corresponding blood sugar spike. Each cookie has just under 2 g net carbs!

Time

Prep Time:

8 minutes

Rest Time:

10 minutes

Cook Time:

12 minutes

Total Time:

30 minutes

Cost

Total Cost:

Cost per Serving:

$0.23

Ingredients

Serving(s)

8 oz, scant 2 cup Unsweetened coconut flakes
1/2 cup Sugar free syrup
1 large Egg
1/2 tsp Salt
1/2 tsp Baking soda
6 tbsp Coconut flour

Instructions

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1. Preheat your oven to 350F, and line a large cookie sheet with parchment paper


2. Add your coconut to a food processor, and blend on high for about 5 minutes, scraping the sides every minute. Blend until you have a smooth coconut butter, aka "peanut butter", but with coconut instead



3. Add your sugar free syrup, egg, salt, and baking soda to the processor. Blend until smooth, and transfer to a large bowl


4. Add in the coconut flour 2 tbsp (15 g) at a time, and mix with a silicone spatula until you have a slightly sticky cookie dough. Coconut flour absorbs a lot of water, so we're adding it slowly to make sure we don't accidentally add too much. Chill the dough in the fridge for about 10 minutes


5. Scoop about 1 tbsp (~19 g) per cookie and place onto the sheet. Lightly wet your hands to prevent sticking, and roll into balls. Flatten down into circles. Leave about an inch between each cookie. They will puff up very slightly in the oven, but not expand outwards


6. Bake at 350F for about 12 minutes, or until the bottom and sides are very slightly browned. Let cool on the sheet for 10 minutes before removing

Nutrition Facts

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Servings: 24

Serving Size: 1 cookie
Calories: 81

------------------------------------------
Total Fat: 7.0g (9 %)
 Saturated Fat: 6.1g (30 %)
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.4g
Cholesterol: 9mg (3 %)
Sodium: 87mg (4 %)
Total Carbohydrate: 7.8g (3 %)
 Fiber: 2.4g (8 %)
 Net Carbs: 1.8g
 Total Sugar: 1.6g
  Added Sugar: 0.0g (0 %)
 Sugar Alcohol: 3.6g
Protein: 1.3g (3 %)

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Vitamin B12: 0.02mcg (1 %)
Vitamin D: 0.05mcg (0 %)
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Calcium: 4mg (0 %)
Iron: 0.75mg (4 %)
Magnesium: 7mg (2 %)
Potassium: 73mg (2 %)

------------------------------------------

Glycemic Index

:

12.2

Glycemic Load

:

0.8

Sources of Inspiration

https://www.poormanprotein.com/recipes/keto-chocolate-chip-cookies

https://www.poormanprotein.com/recipes/coconut-macaroons

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