This is one of my favorite recipes right now! I love coconut and chocolate together and I played with this recipe until these were the perfect texture – not too dry which can happen with some coconut flour recipes. If you want to go totally sugar free, I suggest using Lily’s chocolate chips. A cheaper option that has very little sugar, is to chop up super dark chocolate bars in place of chocolate chips.
- 3/4 cup (6 oz, 170.1 g) unsalted butter or coconut oil, melted
- 1/2 cup (3.2 oz, 90.7 g) erythritol
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup (1.8 oz, 50 g) coconut flour
- 1/2 cup (2 oz, 56 g) almond meal
- 1-1/2 cups (5 oz, 141.8 g) shredded coconut
- 2/3 cup (3.5 oz, 99.2 g) sugar free dark chocolate bar, chopped or sugar free chocolate chips
- Preheat oven to 375⁰F.
- Mix butter (or coconut oil), erythritol, eggs, vanilla and salt together.
- Stir in coconut flour and almond meal until well blended, scraping the sides of the bowl as needed.
- Mix in shredded coconut and chocolate chunks.
- Drop batter in mounds on cookie sheet covered with a silicone mat. (A medium sized scoop works well for this.)
- Flatten cookies to about 1/2 inch thick with the palm of your hand.
- Bake at 375⁰F for 14 to 15 minutes, just until outside edges start to turn golden brown.
- Remove from cookie sheet and place on cooling rack.
- This is a dairy free recipe when using coconut oil instead of butter. Lily's sugar free chocolate chips taste great in this recipe.
Do you have a great sugar-free, low-carb chocolate chip cookie recipe? Please share if you do!
Disclosure: Kristin Stansberry is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.