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It is a keeper chewy cookie recipe. So easy to make and they won't last too long; however one cookie snack here and there makes for a fun day! I love cookies like this.  They would also go well on a holiday platter of low-carb cookies.

Coconut is a useful tool on a low-carb diet which often causes constipation.  Coconut cookies to the rescue!  

I used the flaked unsweetened coconut, but feel free to use shredded coconut instead.  I am sure it won't make much difference.  Also, if you prefer not to use chocolate chips, you can add another 1/4 cup of flaked coconut.

These are quick and easy to make.  They are not big cookies.  I only used 1 1/2 teaspoonsful of cookie dough for each cookie. You are welcome to make them bigger - use 1 tbsp cookie dough.

I used baking powder as I am very sensitive to the soapy taste of baking soda.  


11/2 cups Gluten-Free Bake Mix 2, (375 mL)

  OR 13/4 cups Keto Bake Mix, OR almond flour PLUS (425 mL)

  2 tbsp oat fiber (30 mL)

1/2 tsp baking powder (2 mL)

1/4 tsp salt (1 mL)

1/2 cup unsalted butter, softened (125 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

1 large egg

1 tsp vanilla extract (5 mL)

1 cup flaked, unsweetened coconut (250 mL)

1/2 cup sugarless chocolate chips (125 mL)


Preheat the oven to 350°F (180°C).  Line a greased cookie sheet with parchment paper. 


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder and salt.


In food processor, or in bowl with mixer, process butter, liquid sweetener, egg and vanilla extract.  Add dry ingredients; process.  Stir in coconut and chocolate chips.  Form 11/2 teaspoonfuls (7 mL) of cookie dough and place on prepared cookie sheet. Bake 9 to 10 minutes or until light golden brown underneath, on the edges and in places on top.

Yield:  22 cookies

1 serving

123.3 calories

2.8 g protein

10.6 g fat

0.8 g fiber

2.1 g net carbs

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