Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free

Serves 28 to 30 smallish cookies     adjust servings

My best low carb, gluten-free chocolate chip recipe yet. A little crispy, a little chewy, these are sure to satisfy.


  • 1 1/4 cups almond flour
  • 3/4 cups finely shredded, unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener (you can use other erythritol, but I can’t guarantee the same results)
  • 2 tsp molasses (optional)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3.5 oz high % cacao chocolate, finely chopped OR Homemade Sugar-Free Chocolate Chips


  1. For the cookies, preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
  2. In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
  3. In a large bowl, cream butter with Swerve Sweetener and molasses. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.
  4. Stir in chopped chocolate or Homemade Sugar-Free Chocolate Chips
  5. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.
  6. Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.
  7. Remove from oven and let cool on pan 5 minutes, then transfer to a wire rack to cool completely.


Recipe Notes

Serves 14 or 15. Each serving has 6.3 g of carbs and 2.5 g of fiber. Total NET CARBS = 3.8 g.

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