4-Ingredient Coconut Cookies (Flourless, Sugar-Free, Dairy-Free Option)

Prep Time: 10 minutes
Bake Time: 20–25 minutes
Servings: About 10–12 cookies

A wholesome, simple treat that’s free from flour, sugar, and dairy (when made with coconut oil). These cookies are perfect for low-carb, keto, gluten-free, or clean-eating lifestyles.

Ingredients:

• 2 whole eggs

• 2 tablespoons coconut oil (or unsalted butter if not avoiding lactose)

• 4 tablespoons sweetener (erythritol, xylitol, stevia blend, or monk fruit—adjust to taste)

• 1/2 cup coconut flour (or finely processed shredded coconut)

‍ Step-by-Step Instructions:

Step 1: Prep the Wet Ingredients

1. Beat the Eggs:
   Crack 2 eggs into a medium bowl.
   Whisk or beat with a fork until slightly foamy—this helps aerate the dough for a lighter texture.

2. Add Coconut Oil:
   Melt the 2 tablespoons of coconut oil if solid (gently in the microwave or stovetop, but not hot).
   Mix into the beaten eggs until well combined.
   (If using butter, make sure it’s melted and slightly cooled before adding.)

Step 2: Sweeten the Dough

3. Incorporate the Sweetener:
   Stir in 4 tablespoons of your chosen sweetener.
   Mix well to ensure it dissolves evenly throughout the mixture.
   (Tip: Taste the mix at this stage—adjust sweetness if necessary, especially with natural sweeteners.)

Step 3: Add Dry Ingredient & Form Dough

4. Add the Coconut Flour Gradually:
   Slowly mix in the 1/2 cup coconut flour, one tablespoon at a time.
   Stir well between additions.

   • Coconut flour is highly absorbent, so go slowly until a pliable, non-sticky dough forms.

   • If the dough feels too wet, add a touch more flour; if too dry, add a teaspoon of water or oil.

5. Let It Rest (Optional):
   Let the dough sit for 3–5 minutes. This allows the coconut flour to fully hydrate.

Step 4: Shape the Cookies

6. Portion the Dough:
   Use a spoon or your hands to divide the dough into 10–12 equal pieces.

7. Shape:
   Roll each piece into a ball, then flatten slightly into cookie shapes.
   You can make round cookies, oval biscuits, or press patterns with a fork for decoration.

Step 5: Bake to Perfection

8. Prepare the Baking Sheet:
   Preheat oven to 180°C (350°F).
   Line a baking sheet with parchment paper or grease with coconut oil.

9. Arrange the Cookies:
   Place shaped cookies on the sheet with some space between each one.

10. Bake:

    • Bake for 15 minutes, then gently flip each cookie.

    • Continue baking for another 8–10 minutes, or until golden brown and firm to the touch.

11. Cool:
    Remove from oven and let cookies cool on a rack. They’ll firm up more as they cool.

✅ Why You’ll Love These Cookies

• Low-Carb & Keto-Friendly: No added sugars or flour.

• Dairy-Free Option: Simply use coconut oil.

• Naturally Gluten-Free: Perfect for celiac or gluten-intolerant diets.

• Meal-Prep Friendly: Store well for up to 1 week in an airtight container, or freeze for longer shelf life.

• Kid-Friendly: A wholesome treat that even little ones enjoy.

✨ Optional Variations & Pro Tips

• Flavor Boosts:
  Add a splash of vanilla extract or a pinch of cinnamon for extra depth.

• Mix-Ins (for texture):
  Stir in chopped nuts, sugar-free chocolate chips, or seeds.

• Make It Fancy:
  Drizzle with melted dark chocolate (sugar-free) after baking for a gourmet touch.

• No Coconut Flour?
  Use processed shredded coconut (pulse in a food processor until very fine), or substitute almond flour (start with 1/3 cup and adjust texture).

Final Note:

This recipe proves that with just a few natural ingredients and no refined carbs, you can still enjoy rich, satisfying baked goods. These coconut cookies are a perfect blend of simplicity, nutrition, and taste—ideal for health-conscious snackers and anyone looking for clean comfort food.