Keto Vegan Coconut Cookies with Decadent Chocolate Coating

Keto (vegan) Coconut Cookies

Gluten-free, Sugar-free, Nut-free, Dairy-free, Egg-free, Keto, Low Carb, LCHF
Prep Time 10 mins
Cook Time 20 mins
Cooling time 20 mins
Servings 12 Cookies


Dry ingredients

  • 90 g Desiccated coconut 1 cup
  • 40 g Coconut flour 1/3 cup
  • 70 g Erythritol 1/3 cup
  • 10 g Chia seed 1 tablespoon
  • 1 g Salt 1/4 teaspoon

Wet ingredients

  • 90 ml Water 6 tablespoons or 3 1/8 cups
  • 60 g Coconut oil 1/4 cup
  • 15 ml Unsweetened vanilla extract 1 tablespoon

Chocolate coating

  • 80 g Unsweetened dark chocolate
  • 25 g Powdered erythritol 1/4 cup
  • A pinch of Salt 1/8 teaspoon


  • Preheat the oven to 180◦C/350◦F.
  • In a mixing bowl, mix all the dry ingredients.
  • Add the wet ingredients to the mixture.
  • Mix until well combined. Use your hand to check the humidity, and the dough should form a nice firm ball. 
  • Take a generous scoop with a tablespoon from the dough to shape a cookie. You will make 12 cookies. 
  • Line a baking sheet with a parchment paper and place all 12 cookies. Make sure they all have the same thickness. 
  • Bake for about 20 minutes, until golden brown and fragrant.
  • Let them completely cool.
  • Meawhile, you can make the chocolate coating. Prepare a mixing bowl which covers a small pot with boiling water.
  • Crack the dark chocolate in small pieces and throw it into the mixing bowl. 
  • Add the powdered erythritol and salt.
  • Let it melt over the steam on medium high heat, while continuously mixing. It's done when everything is comepletely melted and the texture is smooth and silky. You can also use the microwave to melt the chocolate, but becareful not to overheat or burn. Check every 20-30 seconds, and stirr. 
  • When the cookies are completely cooled, dip the cookies into the chocolate. You can dip as deep as you want, even the entire cookie, if you want! 
  • Place the chocolate dipped cookies back on the parchment paper and let them cool until the chocolate hardens. If you are in a hurry, refrigerate them for about 20-30 minutes.
  • When the chocolate is hardened, the parchment paper will peel off easily.
  • Enjoy with your favorite tea or coffee! 



🔶Find the ingredients 
Coconut oil
Vanilla extract unsweetened
Full fat coconut milk
Unsweetened dark chocolate
Lupin flour 
Chia seeds
Psyllium Husk 
🔶Find the tools
Food Processor
Baking Silikon Mat
Pastry Roller
Hand mixer
Measuring cups
Measuring spoons
Coffee and Spice Grinder (you can grind erythritol to powder too!)
Hand Blender 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support!
🔶Macronutrients per 1 Cookie (1/12)
Carbohydrates: 1.7g
Protein: 2g
Fats: 14.6g
Calories: 155kcal

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