Coconut Cookies


These low-carb and gluten-free cookies with coconut oil can be baked or left unbaked. If baking, this recipe produces a crisp cookie. Adjust temperature and time to your liking.

Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
24 cookies


  • 2 cups unsweetened shredded coconut

  • 1 cup almond flour

  • cup maple syrup

  • 3 ½ tablespoons melted coconut oil

  • ½ teaspoon vanilla extract

  • teaspoon salt


  1. Line 2 baking sheets with parchment paper.

  2. Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.

  3. Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.

  4. If baking cookies, preheat the oven to 400 degrees F (200 degrees C).

  5. Transfer cookies to 2 ungreased cookie sheets.

  6. Bake in the preheated oven until browned, 5 to 10 minutes.

Nutrition Facts (per serving)

110 Calories
10g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 110
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 32%
Sodium 15mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 2g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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