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Soft Coconut Flour Sugar Cookies – Healthy Keto Coconut Dessert Thumbnail

Coconut Flour Sugar Cookies

These soft coconut flour sugar cookies are gently sweet, tender in the center, and perfect for healthy everyday snacking. Made with simple pantry ingredients, they’re naturally gluten-free and fit well into low-carb and keto lifestyles. The dough comes together quickly and bakes into cookies that hold their shape without turning dry or crumbly. Coconut flour gives them a light texture while butter or coconut oil adds rich flavor. Great for meal prep, freezer-friendly, and easy to customize with chocolate chips or spices, these cookies are an easy go-to when you want a clean, satisfying treat without refined flour.
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Prep Time 10 minutes
Cook Time 12 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • ⅓ cup finely sifted coconut flour
  • ¼ cup butter melted and slightly cooled
  • swap with coconut oil for dairy-free
  • ¼ cup maple syrup or honey
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • Small pinch of salt optional
  • Optional Mix-Ins
  • 2 tablespoons chocolate chips
  • 1 tablespoon unsweetened shredded coconut
  • ¼ teaspoon ground cinnamon

Method
 

1. Heat Things Up

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so nothing sticks and cleanup stays easy.

    2. Combine the Wet Ingredients

    In a mixing bowl, whisk the eggs until smooth. Add the melted butter, maple syrup, and vanilla. Mix until everything looks glossy and fully blended.

      3. Add the Coconut Flour

      Sprinkle in the sifted coconut flour and salt. Stir well. The mixture will thicken quickly—this is normal. Let the dough rest for 1–2 minutes so the coconut flour can fully absorb the moisture.

        4. Shape the Cookies

        Scoop about one tablespoon of dough per cookie onto the baking sheet. Lightly press each mound flat with your fingers or a spoon. These cookies won’t spread, so shape them how you want now.

          5. Bake

          Slide the tray into the oven and bake for 10–12 minutes. Look for lightly golden edges and tops that look set, not shiny.

            6. Cool Properly

            Let the cookies sit on the baking sheet for 5 minutes before moving them to a cooling rack. They’ll firm up as they cool, so be gentle at first.

              Notes

              How to Know They’re Done

              Check the edges—they should feel dry and lightly golden. The centers will still feel soft but not wet. Straight from the oven, they’re delicate. Give them a few minutes, and they’ll hold together perfectly.
              Pull them too soon and they may crumble. Leave them too long and they’ll dry out. That short window in the middle is the sweet spot.

              Flavor Variations

              • Stir in dark chocolate chips for a subtle dessert vibe
              • Add shredded coconut to boost coconut flavor
              • A pinch of cinnamon adds warmth without stealing the spotlight

              Storage & Reheating

              Store the cookies in an airtight container at room temperature for up to 3 days. For a firmer bite, keep them chilled—I actually prefer them this way.
              To freeze, arrange in a single layer in a sealed container. They’ll keep well for up to 6 weeks. Thaw at room temperature or warm briefly in a toaster oven for that just-baked softness.

              Final Thoughts

              This is one of those coconut flour recipes that just works. No fancy techniques, no fillers, no stress. The cookies stay soft, hold their shape, and fit perfectly into a clean, low-carb baking routine. Once you make them once, they’re hard not to repeat.