Ingredients:

  • 60 g coconut flour (about 1/2 cup)
  • 2 large eggs
  • 56 g softened unsalted butter (1/4 cup)
  • 100 g granulated sweetener (such as Allulose or Erythritol blend)
  • 2 Tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Whisk together the sifted coconut flour, baking soda, and salt in a small bowl.
  2. In a large bowl, use an electric mixer to beat the softened butter (or fat of choice) and the granulated sweetener until the mixture is visibly lighter and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, followed by the vanilla extract and the almond milk. Mix until just combined.
  4. Gradually add the dry coconut flour mixture to the wet ingredients. Mix on low speed until just combined. Stop mixing and let the dough rest for exactly 5 minutes. This step is crucial for the coconut flour to hydrate and thicken the dough.
  5. Gently fold in any desired mix-ins (like sugar-free chocolate chips). Use a small cookie scoop (about 1.5 tablespoons) to drop the dough onto the prepared sheets.
  6. Since coconut flour dough does not spread naturally, lightly press the top of each dough ball down with your palm or a spoon until they resemble thick discs.
  7. Bake for 12–14 minutes, or until the edges are golden brown and the centers still look slightly soft and pale. Over-baking will result in a dry texture.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.