These Healthy Flourless Keto Cookies are not only nut-free and dairy-free but they are also a super easy keto cookie recipe. Made with just a few simple and budget-friendly ingredients, these healthy keto cookies are a perfectly healthy way to start the New Year!
Looking to start the new year off with a bang but still not completely willing to give up your sweet tooth?
Welcome to my world!
Instead of completely eliminating sweets from my keto diet for the month of January, I have decided to cut back and eat only desserts that are filled with wholesome ingredients.
After creating recipes like these two copycat recipes, Keto Coconut Chocolate Chip Bars and these Keto Peanut Butter Bars, I decided to it was time to create healthy keto cookies.
Finding this Magic Keto Cookie Recipe on Delish's website was the inspiration for this recipe. However, after reading the reviews (the recipe only got 3 out of 5 stars), I knew that with a few changes, I could create flourless keto cookies that were sure to become a favourite.
Inspired by my Keto Copycat Coconut Clusters and my Copycat Keto Dark Chocolate Nuggets Recipe that is Nut-free, this easy keto cookie recipe came together very quickly.
Since making these flourless keto cookies for the first time, I have made a batch almost every week!
Simple ingredients that are cost-effective, very limited amount of hands-on time, and no special equipment needed (only a bowl and a spoon!), what have you got to lose by trying these healthy keto cookies?!
Why this recipe works
These flourless keto cookies are a really great easy keto cookie recipe and here is why!
- Healthy - Filled with anti-oxidants and healthy fats, these flourless keto cookies contain only good-for-you ingredients!
- Allergy-Friendly - Trying to follow a keto diet when you can not tolerate dairy or nuts can be tough. This nut-free dairy-free cookie recipe does not contain any allergens and can also be easily adapted...switch out the seeds for nuts if you are not allergic to nuts and swap out the palm shortening for butter for a dairy version.
- Easy - These healthy keto cookies only take about 5 minutes of prep time before they are popped into the oven. Then, a simple cooling period and they are ready to be eaten!
- Fool-proof - Making these cookies using a silicon muffin pan helps not only portion out each serving but also makes forming these cookies much easier.
- Budget-Friendly - Following a keto diet can be much more expensive than a standard American diet so I changed the original recipe that called for 4 egg yolks, to using a single egg. Plus, using sunflower seeds also cuts down on the cost of using pecans or walnuts.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labelled if necessary. Insert the ingredients into the list below, omitting quantities.
- Palm Shortening - To keep these keto cookies dairy-free, I used Organic Palm Shortening that is ONLY sustainably sourced. You can use coconut oil instead but the cookies will need to be refrigerated or they will fall apart.
- Sweetener - I used Lakanto Golden for this recipe but any erythritol-based sweetener will work. Be careful using allulose in this recipe as it may cause the coconut to brown too quickly.
- Egg - You only need one egg for this recipe!
- Coconut - A combination of both shredded unsweetened coconut and unsweetened coconut flakes is used. The combination of both allows for the cookies to bind while still having some great texture.
- Seeds - I used sunflower seeds that were not salted. However, any unsalted nut or seed can be used. Just make sure that if you use a large nut, such as a walnut or pecan or almond, that you chop it into smaller pieces.
- Sugar-free chocolate chips - I used Lily's semi-sweet but any flavour or brand should work. If your mixture is still somewhat hot from the melted butter, make sure you allow it to cool slightly or the chocolate chips will melt when you add them to the batter.
- Salt - Since we are using unsalted ingredients, a pinch of salt helps to give these nut-free keto cookies a wonderful flavour.
See the recipe card for quantities.
Instructions
Simple ingredients + Healthy ingredients + easy recipe = AMAZING KETO COOKIES!
In a medium-sized bowl, melt the palm shortening until it has softened.
Add the sweetener and salt and stir to combine. Add the egg and whisk to combine.
Add in the coconut and sunflower seeds and stir everything together. Add in the chocolate chips and mix thoroughly.
Divide the mixture evenly between the 12 muffin wells and press down on each cookie. Bake at 350 degrees F. for 13-15 minutes.
Remove the muffin tray from the oven and allow it to cool on a cooling rack for 20 minutes. If the flourless keto cookies have not firmed up by that point, place them in the fridge for 30 minutes to firm. Remove each cookie by pressing the silicon muffin well from the bottom.
Hint: Make sure that the mixing bowl is not too hot before adding the cookie or the sugar-free chocolate chips. If the bowl is too hot from melting the palm shortening, wait about 5 minutes before whisking in the egg to ensure that the egg does not cook from the heat. Also, make sure that the mixture is not too warm before adding the chocolate chips as they could melt.
Substitutions
Although I have not made these flourless keto cookies with all of the substitutions, I am fairly certain that these cookies will turn out just as delicious!
- Sunflower seeds - instead of sunflower seeds, use pumpkin seeds or a combination of sunflower, pumpkin, and sesame seeds.
- Coconut flakes - use sliced almonds instead and use your hand to crush them slightly
- Vegan - Use a flax egg instead of a regular egg by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let the mixture rest for about 5 minutes before incorporating it into the ingredients.
Variations
One of the reasons I never get tired of this easy keto cookie recipe is because it is so easy to change the flavour to create any cookie craving!
- Peanut butter Cookie Flavour - add peanut butter instead of the palm shortening
- Chocolate Cookie Flavour - add a teaspoon of cocoa powder
- Snickerdoodle Cookie Flavour - add cinnamon and omit the chocolate chips
See this Easy No-Bake Keto Granola Collagen Cookie Bites for another healthy keto cookie recipe!
Equipment
Asides from a microwave-safe bowl and spoon, the only other piece of equipment you will need is a muffin tin. I do not suggest making these like regular cookies that you just scoop and place on a baking tray. These keto cookies need to be pressed down in order for the ingredients to stick together since we are not using any flour as a binding agent.
Using a silicon muffin baking pan allows you to not only press down firmly while maintaining a round cookie shape but also allows for the keto cookies to be easily removed from the pan, once they have cooled and hardened, by simply pressing the bottom and pushing the cookie out of the muffin well.
If you do not have a silicon muffin pan, make sure that you use muffin tin liners.
Storage
Store these healthy cookies in an airtight container at either room temperature for a softer cookie or in the fridge for a crunchier cookie.
You can also freeze these cookies for up to 3 months.
Top tip
When the cookies come out of the oven, wait about 5 minutes and then press the cookies down (if they are not too hot!) slightly to help them to stick together. This also helps to create a "prettier" looking cookie!
Can I eat cookies on a keto diet?
Yes depending on the type of cookie. Cookies that contain almond flour or coconut flour along with sugar substitutes are allowed on a keto diet.
Is this keto flourless cookie OK on a keto diet?
Yes! These keto cookies only contain 99 calories each and 1.2 grams of net carbs! With 10 grams of healthy fat, these keto cookies are 85% fat!
Can I use coconut flour instead of shredded coconut?
No. Coconut flour can not replace shredded coconut. However, you can finely chop pecans, walnuts, or sliced almonds and replace the coconut with equal amounts.
Can I freeze these keto cookies?
Yes. Bake these keto cookies and place them in an airtight container in the freezer for up to 3 months.
Flourless Keto Cookies - Nut-Free and Dairy-free
These Healthy Flourless Keto Cookies are not only nut-free and dairy-free but they are also a super easy keto cookie recipe. Made with just a few simple and budget-friendly ingredients, these healthy keto cookies are a perfectly healthy way to start the New Year!
- Total Time: 17 minutes
- Yield: 12 cookies 1x
Ingredients
- 3 tbsp palm shortening, melted
- 2 tbsp sweetener (erythritol-based sweeteners work for this recipe)
- ½ tsp salt
- 1 egg
- ½ cup shredded unsweetened coconut
- ½ cup unsweetened coconut flakes
- ¾ cup sunflower seeds
- ½ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. If not using a silicon muffin tin, add cupcake liners to your muffin each muffin well and set the muffin pan to the side.
- In a medium-sized microwaveable bowl, melt the palm shortening (about 45-60 seconds). Stir in the sweetener and salt. Whisk in the egg.
- Add in the coconut and sunflower seeds and mix well. Add in the chocolate chips and stir to incorporate.
- Taking heaping tablespoons, divide the mixture evenly between the 12 muffin wells. Using wet fingers, press gently down onto each cookie to flatten.
- Bake in the oven on the middle rack for 12-14 minutes or until the cookies begin to brown. Remove from the oven and allow them to cool to room temperature for 30 minutes on a cooling rack.
- Press the bottom of the silincon muffin well to release the cookie.
Notes
- if your cookies do not seem to harden, simply place them in the fridge or freezer for about 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 0.5
- Fat: 10
- Carbohydrates: 2.4
- Fiber: 1.2
- Protein: 2
Cat says
Thanks!
Cat says
Glad you liked them!
Ben says
This was so easy and completely calm my sugar craving. Thanks for helping not cheat on my keto diet over the holidays!
Mary-Louise says
Awesome recipe!