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If you’re following a keto lifestyle, finding sweet treats that satisfy your cravings without kicking you out of ketosis can be challenging.
Traditional cookies, packed with sugar and refined flour, are off-limits.
But fear not—coconut flour is here to save the day!
Not only is it low in carbs, but it’s also gluten-free and full of fiber, making it a perfect ingredient for keto baking.
In this article, we’ve compiled 33+ mouthwatering keto coconut flour cookie recipes that are sure to delight your taste buds.
From classic chocolate chip to unique flavors like lemon poppy seed and mocha hazelnut, these recipes are designed to give you the sweetness you crave while keeping your carb count low.
Whether you’re a beginner or an experienced keto baker, you’ll find a cookie recipe that suits your taste and satisfies your sweet tooth.
Grab your apron and get ready to indulge in some of the most delicious and guilt-free keto coconut flour cookies around!
33+ Irresistible Keto Coconut Flour Cookie Recipes You’ll Love
Maintaining a keto diet doesn’t mean you have to sacrifice your love for cookies.
With these 33+ keto coconut flour cookie recipes, you can enjoy all the sweet treats you love, but without the carbs that can derail your progress.
Coconut flour is a versatile and nutritious option that allows you to create cookies that are not only low in carbs but also rich in flavor and texture.
Whether you’re in the mood for chocolate, fruit, or nutty flavors, there’s a keto coconut flour cookie recipe for every occasion and craving.
These recipes offer an easy way to keep your keto journey delicious and satisfying.
So, the next time you need a keto-friendly dessert or snack, turn to these recipes for a low-carb, high-flavor treat.
Keto Coconut Flour Chocolate Chip Cookies
These delicious keto coconut flour chocolate chip cookies are soft, chewy, and packed with flavor.
With a combination of coconut flour, almond flour, and sugar-free chocolate chips, they are the perfect treat for those following a low-carb lifestyle. These cookies are not only keto-friendly but also gluten-free and full of healthy fats.
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other preferred keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine coconut flour, almond flour, shredded coconut, baking soda, and salt.
- In another bowl, cream together the butter and sweetener until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Stir in the chocolate chips.
- Using a spoon, scoop out dough and form small balls, placing them on the prepared baking sheet.
- Flatten each cookie slightly with the back of the spoon.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These cookies are the perfect balance of sweetness and coconut flavor, with a satisfying chocolatey bite. The use of both coconut and almond flour ensures a soft, dense texture, while the sugar-free chocolate chips add a decadent touch without kicking you out of ketosis.
The combination of healthy fats from the butter and the shredded coconut also makes them a great snack option for those needing a quick energy boost.
Keto Coconut Flour Snickerdoodle Cookies
These keto coconut flour snickerdoodle cookies are warm, cinnamon-sugar flavored treats that are perfect for anyone on a low-carb or keto diet.
The combination of coconut flour and almond flour gives them a chewy texture, while the cinnamon coating adds an extra layer of flavor. A delightful dessert or snack, these cookies are sure to satisfy any sweet tooth.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- Pinch of salt
For the coating:
- 2 tbsp erythritol
- 2 tsp cinnamon
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together coconut flour, almond flour, baking soda, cream of tartar, cinnamon, and salt.
- In another bowl, cream together the butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually stir in the dry ingredients until a dough forms.
- In a small bowl, combine the erythritol and cinnamon for the coating.
- Scoop out dough into small balls, then roll each ball in the cinnamon-sugar mixture before placing them on the baking sheet.
- Slightly flatten each cookie with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
The snickerdoodle flavor is a classic, and this keto version doesn’t disappoint. With the blend of cinnamon and a touch of sweetness, these cookies are perfect for cozying up with a warm drink or enjoying as a dessert after a meal.
The addition of coconut flour ensures that the cookies hold their shape and provide a satisfying, chewy bite.
Keto Coconut Flour Lemon Cookies
Bright and refreshing, these keto coconut flour lemon cookies offer a burst of citrus flavor while remaining completely keto-friendly.
They are light, slightly chewy, and packed with natural sweetness and tangy lemon zest. This recipe is perfect for a light dessert or a snack with a cup of tea or coffee.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or your preferred keto sweetener
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together coconut flour, baking powder, and salt.
- In a separate bowl, cream together butter and erythritol until smooth and fluffy.
- Beat in the egg, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir until fully incorporated.
- Fold in the lemon zest.
- Scoop out the dough and form small balls, then place them on the prepared baking sheet.
- Flatten each ball gently with your fingers or the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These keto coconut flour lemon cookies are a bright, refreshing option for anyone on a low-carb diet.
The combination of coconut flour and almond flour gives them a delicate, crumbly texture, while the lemon juice and zest bring a burst of citrusy flavor. The sweetener of your choice ensures they are satisfying without any added sugar.
Keto Coconut Flour Peanut Butter Cookies
These keto coconut flour peanut butter cookies combine the rich, nutty flavor of peanut butter with the lightness of coconut flour.
They’re chewy, slightly crumbly, and have just the right amount of sweetness. Perfect for peanut butter lovers on a low-carb diet, they also provide healthy fats and protein, making them a satisfying snack.
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup peanut butter (natural, unsweetened)
- 1/4 cup erythritol or other preferred keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together coconut flour, baking soda, and salt.
- In another bowl, cream together the peanut butter and sweetener until smooth.
- Add the egg and vanilla extract to the peanut butter mixture and mix until combined.
- Gradually stir in the dry ingredients until the dough forms.
- Scoop out small amounts of dough and roll them into balls, placing them on the prepared baking sheet.
- Flatten each ball with a fork, creating a crisscross pattern.
- Bake for 8-10 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These peanut butter cookies are the perfect keto treat for anyone who craves the rich taste of peanut butter. They are soft and chewy, yet hold their shape well thanks to the coconut flour.
The combination of healthy fats and protein from the peanut butter makes them an ideal snack for those looking for a satisfying, energy-boosting option.
Keto Coconut Flour Almond Joy Cookies
These keto coconut flour almond joy cookies are a twist on the classic Almond Joy candy bar, combining chocolate, coconut, and almonds into a low-carb, keto-friendly treat.
The soft and chewy texture from the coconut flour pairs beautifully with the crunch of almonds, while the chocolate brings a satisfying sweetness without the carbs.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 1/4 cup erythritol or other keto-friendly sweetener
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter (softened)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole almonds
- 1/4 cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine coconut flour, almond flour, shredded coconut, cocoa powder, baking soda, and salt.
- In another bowl, cream together the butter and erythritol until smooth.
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- Fold in the whole almonds and chocolate chips.
- Scoop dough into small balls and place them on the baking sheet.
- Slightly flatten each cookie with your fingers.
- Bake for 10-12 minutes, or until the edges are firm and the cookies are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These Almond Joy-inspired cookies are a great way to enjoy the flavors of chocolate, coconut, and almonds while staying true to your keto lifestyle.
The texture is soft and chewy, with the perfect crunch from the almonds. The addition of sugar-free chocolate chips ensures that these cookies remain low in carbs but high in satisfaction
Keto Coconut Flour Maple Pecan Cookies
These keto coconut flour maple pecan cookies combine the rich, nutty taste of pecans with the sweetness of maple (from a sugar-free syrup) for a perfect autumn-inspired treat.
With their chewy texture and nutty flavor, these cookies are a fantastic option for a fall snack, but they’re great any time of year.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup sugar-free maple syrup
- 1/4 cup chopped pecans
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, cinnamon, baking powder, and salt.
- In a separate bowl, cream together butter and sugar-free maple syrup until smooth.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chopped pecans.
- Scoop the dough into small balls and place them on the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden brown and firm around the edges.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.
These maple pecan cookies offer a perfect balance of rich, nutty flavors and just the right amount of sweetness, making them a wonderful snack or dessert.
The pecans add a delightful crunch, and the sugar-free maple syrup brings a warm, cozy flavor that pairs perfectly with the soft, chewy texture from the coconut flour.
Keto Coconut Flour Raspberry Thumbprint Cookies
These keto coconut flour raspberry thumbprint cookies are a sweet and tangy treat perfect for any keto dessert lover. The soft and chewy coconut flour dough is paired with a dollop of sugar-free raspberry jam, making each bite both satisfying and refreshing.
These cookies are not only delicious but also visually appealing, with the bright raspberry jam creating a pop of color.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup sugar-free raspberry jam
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- Scoop small amounts of dough and roll them into balls, placing them on the baking sheet.
- Press your thumb gently into the center of each dough ball to create a small well.
- Fill the well with a small teaspoon of sugar-free raspberry jam.
- Bake for 10-12 minutes or until the edges are golden and the cookies are firm.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These keto raspberry thumbprint cookies are a delightful mix of sweet, tangy, and nutty flavors, with the combination of coconut flour and almond flour providing a light yet satisfying texture.
The sugar-free raspberry jam adds a touch of fruity sweetness, making them a perfect snack or dessert for anyone on a keto diet.
Keto Coconut Flour Carrot Cake Cookies
These keto coconut flour carrot cake cookies are packed with the warm flavors of cinnamon, nutmeg, and fresh grated carrots, offering a healthier version of classic carrot cake.
With the addition of coconut flour and a sugar-free sweetener, they maintain their low-carb status while still delivering the moist, flavorful bite that carrot cake fans love.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup grated carrots
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms.
- Stir in the grated carrots and walnuts (if using).
- Scoop out the dough and form small balls, placing them on the baking sheet.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden brown and firm.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These keto carrot cake cookies are packed with flavor and are a great way to enjoy the taste of carrot cake while staying within your carb limits.
The combination of coconut flour and almond flour provides a soft, moist texture, while the warm spices and fresh carrots make each bite feel like a comforting treat. The addition of walnuts gives these cookies a delightful crunch.
Keto Coconut Flour Chai Spiced Cookies
These keto coconut flour chai spiced cookies are a warm, aromatic treat with the perfect blend of spices, including cinnamon, ginger, and cardamom.
They offer all the cozy flavors of a chai latte in a soft, chewy cookie form. These cookies are perfect for the fall and winter seasons but can be enjoyed year-round for a flavorful keto-friendly snack.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together coconut flour, almond flour, cinnamon, ginger, cardamom, cloves, baking soda, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough forms.
- Scoop out the dough into small balls and place them on the prepared baking sheet.
- Flatten each dough ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These chai spiced cookies are bursting with aromatic flavors that evoke warmth and comfort.
The combination of coconut flour and almond flour creates a soft, chewy texture, while the mix of spices adds depth and complexity to each bite. The sweetener ensures that the cookies are low-carb but still satisfy your cravings for something sweet.
Keto Coconut Flour Mocha Cookies
These keto coconut flour mocha cookies combine the rich flavors of coffee and chocolate in a low-carb, keto-friendly treat.
The soft and chewy texture, paired with the bold espresso and cocoa, makes these cookies perfect for coffee lovers. Whether enjoyed as a snack or dessert, these cookies are an energizing and decadent way to stay within your keto goals.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, cocoa powder, baking powder, salt, and instant espresso powder.
- In another bowl, cream together the butter and erythritol until smooth.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- Fold in the sugar-free chocolate chips.
- Scoop out dough and form small balls, placing them on the baking sheet.
- Slightly flatten each cookie with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are firm around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These mocha cookies are the perfect balance of coffee and chocolate, with just the right amount of bitterness from the espresso powder and sweetness from the erythritol.
The addition of sugar-free chocolate chips provides a decadent touch without adding extra carbs. The cookies are soft, chewy, and the perfect treat for anyone who loves the flavor of coffee.
Keto Coconut Flour Maple Pecan Shortbread Cookies
These keto coconut flour maple pecan shortbread cookies are a perfect balance of rich, buttery shortbread flavor, with the crunch of pecans and the sweetness of maple syrup (sugar-free).
The cookies are crisp on the edges and melt-in-your-mouth soft in the center, making them a delightful treat to enjoy any time.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup sugar-free maple syrup
- 1/4 cup chopped pecans
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and sugar-free maple syrup until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough forms.
- Stir in the chopped pecans.
- Scoop out the dough and form small balls, placing them on the baking sheet.
- Flatten each ball slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the cookies are lightly golden and firm on the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These maple pecan shortbread cookies are buttery, rich, and melt in your mouth with every bite.
The pecans add a lovely crunch, while the sugar-free maple syrup gives them the perfect touch of sweetness. The coconut flour creates a soft, yet firm, texture that is ideal for shortbread.
Keto Coconut Flour Cinnamon Roll Cookies
These keto coconut flour cinnamon roll cookies are inspired by the classic cinnamon roll but in a much healthier, low-carb version.
They have all the warm, sweet, and spicy flavors of cinnamon rolls but without the high carb count. The soft, chewy texture and rich cinnamon-sugar swirl make them an irresistible treat.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- 1 tbsp cinnamon
- 1 tbsp coconut flour (for rolling)
- 1/4 cup chopped pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- In a small bowl, combine cinnamon and erythritol for the cinnamon-sugar swirl.
- Scoop dough into small balls and roll them in the cinnamon-sugar mixture, then place them on the baking sheet.
- Flatten each ball slightly and swirl the cinnamon-sugar mixture on top.
- Optionally, sprinkle chopped pecans on top for added texture.
- Bake for 10-12 minutes or until the cookies are golden and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These cinnamon roll cookies are soft, flavorful, and filled with the perfect blend of cinnamon and sweetness. The dough is made with a combination of coconut flour and almond flour to create a tender, chewy texture, while the cinnamon swirl adds an indulgent touch. The addition of pecans gives them a nice crunch but is optional depending on your preference.
Keto Coconut Flour Lemon Poppy Seed Cookies
These keto coconut flour lemon poppy seed cookies are a delightful combination of tart lemon flavor with a subtle crunch from the poppy seeds.
They are a refreshing, zesty treat that’s both soft and chewy, making them an ideal dessert or snack for those who love citrus. The coconut flour gives them a tender texture, while the lemon adds brightness to each bite.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 tbsp poppy seeds
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, poppy seeds, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop out the dough and roll it into small balls, placing them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are golden brown and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These lemon poppy seed cookies have a tangy and aromatic citrus flavor, balanced by the nutty crunch of poppy seeds.
The coconut flour creates a light and tender texture, while the lemon juice and zest bring brightness that’s perfect for a refreshing treat.
Keto Coconut Flour Chocolate Mint Cookies
These keto coconut flour chocolate mint cookies combine the rich, decadent taste of chocolate with a refreshing mint flavor.
The combination of cocoa powder and peppermint extract delivers a chocolatey, cool, and creamy experience without the high-carb count. These cookies are chewy, fudgy, and the perfect treat for those who crave the combination of mint and chocolate.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together coconut flour, almond flour, cocoa powder, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg, peppermint extract, and vanilla extract to the butter mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- Fold in the sugar-free chocolate chips, if using.
- Scoop out the dough into small balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 10-12 minutes or until the cookies are firm around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These chocolate mint cookies are a heavenly combination of chocolate and refreshing mint, making them a perfect indulgence for anyone with a sweet tooth.
The addition of sugar-free chocolate chips gives the cookies a rich, chocolaty bite, while the peppermint extract provides a cool, refreshing aftertaste.
Keto Coconut Flour Gingerbread Cookies
These keto coconut flour gingerbread cookies capture all the warm spices of traditional gingerbread cookies, but with a low-carb twist.
The spices—ginger, cinnamon, and cloves—fill your kitchen with a comforting aroma, while the soft and chewy texture provides a delightful experience in every bite. Perfect for the holidays or whenever you need a festive treat, these cookies are sure to become a favorite.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together coconut flour, almond flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough forms.
- Scoop out the dough and roll it into small balls, placing them on the baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden brown and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These gingerbread cookies have all the warm, comforting flavors of traditional gingerbread but are made with low-carb ingredients, making them perfect for those following a keto diet.
The coconut flour gives them a soft, chewy texture, while the warm spices fill each bite with festive flavor.
Keto Coconut Flour Peanut Butter Cookies
These keto coconut flour peanut butter cookies are an easy and indulgent treat for peanut butter lovers. With just a few ingredients, they come together quickly and are soft, chewy, and packed with the rich flavor of peanut butter.
Sweetened with erythritol or your preferred keto sweetener, these cookies are a guilt-free way to satisfy your peanut butter cravings without derailing your keto diet.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup peanut butter (unsweetened and natural)
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together coconut flour, baking powder, and salt.
- In another bowl, cream together peanut butter, butter, and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the peanut butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop out the dough into small balls and place them on the prepared baking sheet.
- Flatten each dough ball with a fork, creating a crisscross pattern.
- Bake for 8-10 minutes, or until the cookies are lightly golden and firm on the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These peanut butter cookies are perfectly chewy and packed with the rich, nutty flavor of peanut butter. The addition of coconut flour provides a soft texture while keeping them low-carb.
They are incredibly easy to make and ideal for a quick snack or dessert.
Keto Coconut Flour Snickerdoodle Cookies
These keto coconut flour snickerdoodle cookies are soft, chewy, and dusted with a cinnamon-sugar coating that brings out all the classic flavors of the traditional snickerdoodle cookie.
With the warm spices and a slightly tangy undertone from the cream of tartar, these cookies are a perfect combination of flavor and texture, all while being keto-friendly.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of salt
For the cinnamon-sugar coating:
- 1 tbsp erythritol
- 1 tsp cinnamon
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together coconut flour, almond flour, cream of tartar, baking soda, cinnamon, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
- In a small bowl, mix together the cinnamon and erythritol for the coating.
- Scoop out the dough and roll it into small balls. Roll each ball in the cinnamon-sugar coating mixture.
- Place the coated dough balls on the baking sheet and flatten each slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These snickerdoodle cookies are full of flavor, with the perfect balance of sweet and spicy notes.
The cinnamon-sugar coating provides the signature crunch that snickerdoodle lovers adore, and the coconut flour and almond flour blend creates a soft, chewy texture.
Keto Coconut Flour Blueberry Muffin Cookies
These keto coconut flour blueberry muffin cookies are the perfect fusion of soft cookies and a muffin-like texture. Bursting with fresh blueberries, these cookies are not only delicious but also nutritious.
The coconut flour provides a light, fluffy base, while the sweetness of the blueberries and the hint of vanilla elevate these cookies to a whole new level of flavor.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup fresh blueberries
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Gently fold in the fresh blueberries.
- Scoop out the dough into small balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are golden brown and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These blueberry muffin cookies are soft, flavorful, and perfect for breakfast, a snack, or a dessert.
The blueberries add a burst of sweetness and freshness, while the coconut flour gives them a light, tender texture. These cookies are a great way to enjoy the taste of blueberry muffins in a much lower-carb form.
Keto Coconut Flour S’mores Cookies
These keto coconut flour s’mores cookies capture the classic flavor combination of graham cracker, chocolate, and marshmallow in a low-carb, gluten-free treat.
The cookies are rich and chewy with just the right balance of sweetness and a touch of smokiness, making them perfect for anyone craving the nostalgic taste of s’mores while staying within their keto diet.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup sugar-free chocolate chips
- 1/4 cup sugar-free mini marshmallows
- 1/2 tsp cinnamon (optional, for the graham cracker flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, salt, and cinnamon (if using).
- In another bowl, cream together butter and erythritol until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Gently fold in the chocolate chips and mini marshmallows.
- Scoop out dough and roll it into small balls. Place them on the prepared baking sheet and flatten each ball slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These s’mores cookies bring the classic campfire flavor to your keto-friendly baking. The chocolate chips and mini marshmallows melt perfectly into the soft dough, offering a delightful texture and flavor with every bite.
The hint of cinnamon provides a cozy, graham cracker-inspired taste that makes these cookies feel like a true treat.
Keto Coconut Flour Raspberry Almond Cookies
These keto coconut flour raspberry almond cookies combine the sweetness of fresh raspberries with the nutty richness of almonds.
The tartness of the raspberries balances the richness of the dough, creating a flavorful, refreshing treat. The cookies are soft and chewy, with just the right hint of almond flavor, making them a perfect snack or dessert.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp almond extract
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup fresh raspberries, mashed
- 1/4 cup sliced almonds (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and almond extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Gently fold in the mashed raspberries and sliced almonds, if using.
- Scoop out dough and roll it into small balls. Place them on the baking sheet and flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These raspberry almond cookies are a delicate and delicious treat that balances sweet, tart, and nutty flavors.
The fresh raspberries add a pop of color and refreshing flavor, while the almond extract enhances the nutty richness. The soft texture and chewy bite make these cookies irresistible.
Keto Coconut Flour Chocolate Hazelnut Cookies
These keto coconut flour chocolate hazelnut cookies are an indulgent treat that combines the deep, rich flavor of chocolate with the nutty crunch of hazelnuts.
These cookies are soft, chewy, and filled with decadent flavors that will make them a favorite in your keto baking rotation.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 cup sugar-free chocolate chips
- 1/4 cup chopped hazelnuts
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Gently fold in the chocolate chips and chopped hazelnuts.
- Scoop out dough and roll it into small balls, placing them on the baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are lightly golden and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These chocolate hazelnut cookies are rich and flavorful, with a wonderful balance of sweetness from the chocolate chips and a slightly nutty crunch from the hazelnuts.
The coconut flour helps to create a chewy, soft texture, making each bite a satisfying experience.
Keto Coconut Flour Mocha Cookies
These keto coconut flour mocha cookies offer a delightful blend of coffee and chocolate, perfect for those who enjoy the rich and robust flavor of mocha.
The subtle bitterness of the coffee enhances the sweetness of the cocoa powder, creating a balanced, flavorful cookie. With a soft and chewy texture, these cookies are an ideal treat for coffee lovers on a keto diet.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water.
- In a medium bowl, whisk together coconut flour, almond flour, cocoa powder, baking powder, and salt.
- In another bowl, cream together butter and erythritol until light and fluffy.
- Add the egg, coffee mixture, and vanilla extract to the butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop the dough into small balls and place them on the prepared baking sheet.
- Flatten each dough ball with the back of a spoon.
- Bake for 8-10 minutes or until the cookies are firm and lightly golden on the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These mocha cookies are a perfect pick-me-up treat, combining the flavors of rich chocolate and aromatic coffee.
The coconut flour ensures they have a soft, chewy texture, while the coffee adds a nice depth of flavor. They’re great for coffee breaks or as a delicious dessert after a meal.
Keto Coconut Flour Cinnamon Roll Cookies
These keto coconut flour cinnamon roll cookies bring the warm, comforting flavors of cinnamon rolls into a soft and chewy cookie format.
With cinnamon sugar swirls and a hint of vanilla, these cookies offer a delightful combination of sweetness and spice. They make for a perfect dessert or a sweet snack when you’re craving a cinnamon roll but want to stay low-carb.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
For the cinnamon sugar swirl:
- 1 tbsp erythritol
- 1 tsp cinnamon
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- In a small bowl, combine erythritol and cinnamon for the swirl.
- Scoop the dough into small balls and roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet and flatten each one slightly with the back of a spoon.
- Bake for 8-10 minutes or until the cookies are golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These cinnamon roll cookies are bursting with the delicious flavor of cinnamon sugar, combined with the soft, chewy texture that makes them a true treat.
The coconut flour helps create a tender base, while the cinnamon-sugar swirl gives each bite the essence of a cinnamon roll. Perfect for any time of day, they make an excellent keto-friendly snack or dessert.
Keto Coconut Flour Carrot Cake Cookies
These keto coconut flour carrot cake cookies are a healthy and delicious way to enjoy the flavors of carrot cake without the carbs.
Full of cinnamon, nutmeg, and real shredded carrots, these cookies capture all the beloved flavors of a carrot cake in a soft and chewy cookie form. They are the perfect snack or dessert for anyone following a keto lifestyle.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/4 cup finely grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Gently fold in the grated carrots and chopped nuts (if using).
- Scoop the dough into small balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 8-10 minutes or until the cookies are lightly golden and firm around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These carrot cake cookies have all the comforting flavors of carrot cake in a convenient cookie format. The sweet, spicy flavors of cinnamon and nutmeg pair beautifully with the freshness of the carrots, and the chopped nuts add a satisfying crunch. The coconut flour gives these cookies a tender, chewy texture that’s sure to please.
Keto Coconut Flour Lemon Poppy Seed Cookies
These keto coconut flour lemon poppy seed cookies offer a refreshing, zesty flavor perfect for those who enjoy citrus desserts. The combination of lemon zest and poppy seeds gives the cookies a delightful crunch and a burst of citrusy freshness.
These cookies are soft and chewy with a slightly tangy twist, making them an ideal treat for a summer snack or a light dessert.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the poppy seeds.
- Scoop the dough into small balls and place them on the prepared baking sheet.
- Flatten each dough ball slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These lemon poppy seed cookies are wonderfully light and refreshing, with the zesty lemon flavor shining through. The poppy seeds add a nice texture, while the coconut flour helps keep them soft and chewy.
They’re a perfect combination of sweetness and tanginess, making them a great treat for any time of year.
Keto Coconut Flour Mocha Hazelnut Cookies
These keto coconut flour mocha hazelnut cookies combine the bold flavors of coffee, chocolate, and hazelnuts into a delicious low-carb treat. The rich mocha flavor is complemented by the crunch of hazelnuts, making these cookies an irresistible option for anyone who loves coffee-flavored desserts.
They are soft and chewy with a decadent combination of flavors that will satisfy your sweet tooth.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
- 2 tbsp unsweetened cocoa powder
- 1/4 cup chopped hazelnuts
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water.
- In a medium bowl, whisk together coconut flour, almond flour, cocoa powder, baking powder, and salt.
- In another bowl, cream together butter and erythritol until smooth and fluffy.
- Add the egg, coffee mixture, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Gently fold in the chopped hazelnuts.
- Scoop the dough into small balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are firm and golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These mocha hazelnut cookies are the perfect indulgence for coffee lovers.
The rich mocha flavor pairs beautifully with the toasted hazelnuts, creating a deliciously unique cookie. The coconut flour ensures they stay soft and chewy, while the cocoa powder adds depth to the flavor profile.
Keto Coconut Flour Pumpkin Spice Cookies
These keto coconut flour pumpkin spice cookies are a cozy, autumn-inspired treat with the warm flavors of cinnamon, nutmeg, and pumpkin.
Made with coconut flour and almond flour, these cookies are low-carb, soft, and perfect for the fall season. The pumpkin adds moisture and a hint of sweetness, while the blend of spices creates a rich and flavorful cookie.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup butter (softened)
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 large egg
- 1/4 cup pumpkin puree (unsweetened)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger (optional)
- 1/4 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together coconut flour, almond flour, cinnamon, nutmeg, ginger (if using), baking powder, and salt.
- In another bowl, cream together butter and erythritol until light and fluffy.
- Add the egg and pumpkin puree to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop the dough into small balls and place them on the prepared baking sheet.
- Flatten each dough ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These pumpkin spice cookies are bursting with the comforting flavors of fall, making them perfect for Thanksgiving, Halloween, or any time you’re craving a cozy, spiced treat.
The pumpkin puree adds a natural sweetness, while the spices create a wonderful depth of flavor that’s sure to satisfy your cravings.
