Escape to the tropics in the comfort of your own home with a Keto cookie filled with toasted coconut and a splash of rum (flavoring)!
I’m Into That Big Cookie Energy
Not that small cookies don’t have their place in my cabinet. They do. I can go TO TOWN and around on tiny bite-sized cookies, but sometimes that big-cooking craving hits and a girl has to be prepared.
Is that a cookie or an edible plate?!?
And if that isn’t enough to make you drop your phone and run to the kitchen panting: there’s toasted coconut, rum flavor, and white chocolate inside!
Big cookie bakin’ can be tough! Here’s the deal.
–DO flatten the cookie because it won’t spread much (if at all).
–DO keep the cookie thicker IF you want a softer cookie!
–DO let the cookies cool in the open air to get crisp. Erythritol takes time to cool and crisp, so right out of the oven, these cookies will be delicate and soft.
–DON’T flatten the edges more than the center. The more even the cookie, the better it bakes!
–DON’T refrigerate or freeze the dough first if you want a bakery-style cookie.
Listen, if your cookie doesn’t take two hands to pick up, keep walking.
I’m no cookie rookie. Give me the goods.
Substitutions & Solutions!
Ready to get bakin’ but you’re out of this or that? Here’s what swaps and what flops!
- Erythritol ➡ Allulose and Xylitol will work but the won’t crisp up
- Molasses ➡ Can omit OR use a no-calorie brown sugar like Swerve Brown in place of both the molasses and the erythritol.
- Psyllium Husk Powder ➡ This holds everything together so you would need a starch like corn starch or tapioca starch.
- Butter ➡ Coconut oil can work, but it’s more fat so you’ll need to use about 1/3 less so they cookies don’t fall apart. Same goes for other shortenings. They won’t get as crispy and tend to be dryer (in my opinion).
Want More Gluten-Free Treats? Try These!
- White Chocolate Macadamia Peanut Butter Cookies! Gluten-Free & Keto
- {Absolutely Loaded!} Keto Chocolate Chip Cookies!
- Pecan Sandie Cookie Sticks! Dairy-Free & Keto
Keto Bakery Style Toasted Coconut Rum Cookies
Deliciously crisp keto coconut cookies with a touch of rum flavor and a spattering of white chocolate!
Ingredients
- 8 tablespoons Butter, softened
- 1/2 cup Granulated Erythritol or 1/3 cup for a less sweet cookie
- 1/2 teaspoon Unsulfered Molasses
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Rum Extract
- 1 large Egg
- 1 cup Almond Flour
- 2 tablespoons Coconut Flour
- 1/2 teaspoon Psyllium Husk Powder
- 1/2 tsp Xanthan Gum
- 1/2 teaspoon Baking Powder
- Pinch of Salt
- 1/2 cup Lily's White Chocolate Chips
- 1/2 cup Unsweetened Coconut Flakes, toasted
Instructions
- Heat oven to 350° and line a cookie sheet with parchment for crisp cookies or a silicone baking mat for softer cookies.
- Toast the coconut: Spread the coconut onto the parchment-lined cookie sheet at bake for 5-7 minutes or until lightly browned, watching carefully to avoid burning. Set aside to cool.
- Cream the butter and sugar with a hand mixer or stand mixer until light and fluffy. Add the egg, vanilla, and rum extract and beat to combine. *The mixture might look lumpy or broken but that's normal!
- In a separate bowl whisk the almond flour, coconut flour, psyllium husk, xanthan gum, salt, and baking powder to combine. Add the flour mixture to the egg mixture and mix with a spatula.
- Fold in the cooled toasted coconut and white chocolate chips.
- For Crisp Cookies: Scoop about 2 round tbsps of dough for each cookie and place about 3 inches apart on the prepared cookie sheet. Flatten each cookie to about 3 1/2 inch rounds making sure that the edge is the same thickness as the center. If the edges are too thin they over-brown! Bake for 9-11 minutes on the top rack of your oven. Let cool completely for an optimal crisp!
- For Softer Cookies: Scoop about 2 round tbsps of dough per cookie and form into a ball. Arrange on the cookie sheet and only flatten slightly; the cookies won't spread much but will be thick and soft! Bake for 10-14 minutes, watching for the edges to set. Cool before moving and enjoy!
Notes
Check the post for substitutions on sweetener and flours!
Nutrition Information
Yield 10 large cookiesAmount Per Serving Calories 210Total Fat 19gCarbohydrates 10gNet Carbohydrates 6gFiber 4gProtein 4g
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