• 3 tbsp coconut flour
  • 1 1/2 cups blanched almond flour
  • 1 tsp baking powder
  • 4 tbsp coconut oil melted, then cooled at room temperature
  • 4 tbsp keto maple syrup * See notes
  • 2 tbsp unsweetened applesauce
  • 1 tsp almond extract
  • 1/2 cup keto chocolate chips ** See notes


  1. Preheat the oven to 175C/350F. Line a large baking tray with parchment paper.
  2. In a large mixing bowl, combine your dry ingredients and mix well.
  3. In a seperate small bowl, add your coconut oil, syrup, applesauce and extract and mix well.
  4. Combine your wet and dry ingredients and mix until just combined. Fold in your chocolate chips.
  5. Form 12 small balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 12-15 minutes, or until just golden brown on top.
  6. Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.


  • * If you don’t follow a strict ketogenic diet, you can use pure maple syrup or agave nectar.
  • ** You can sub this for any chocolate chips of choice
  • Keto Coconut Flour Chocolate Chip Cookies (Paleo, Vegan) can keep in a sealed container, at room temperature, for up to 5 days. Cookies are best kept refrigerated and will keep for 2 weeks. They are freezer friendly and will keep frozen for 2 months.
  • This article and recipe adapted from this site

Serving: 1Cookie | Calories: 140kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 3g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.2mg | NET CARBS: 2g

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