Low Carb Cinnamon Coconut Cookies

These low carb coconut cinnamon cookies are the perfect snack when I crave a soft baked cookie. The flavor reminds me so much of a type of Bulgarian honey cookie I used to eat when I was a child. They are also slightly similar to a snickerdoodle.

Who will love this recipe?

I created this recipe when I wanted a sweet cinnamon cookie but I was trying to loose some weight. I wanted to enjoy the flavor without sabotaging my goal. These cookies are made without refined sugar and flour. They are good for diabetics or people who are on a low carb/keto diet. Anyone who loves soft baked cookies might like this recipe. They are the perfect guilt free treat.

What is monk fruit sweetener?

It is a type of natural sweetener that is made from extract from the monk fruit. Since the monk fruit is 150-200 times sweeter than sugar most sweeteners are mixed with erythritol or other fruit alcohols. The benefit of using them instead of processed sugar are several. Monk fruit sweeteners taste exactly like sugar. Unlike stevia, witch has a specific aftertaste. They do not have any effect on insulin and do not cause cavities. Also, monk fruit sweeteners have zero calories per serving and there are no known side effects. We started using Lakanto sweetener instead of sugar a year ago and my husband was able to lose 40 pounds and keep them off.

Can I replace coconut flour with other flour?

No. This recipe works only with coconut flour. Unlike other flours it is very dense and absorbent. Baking is a science and wouldn’t recommend substitutions and improvisation.

Food safety.

Enjoy these low carb cinnamon coconut cookies for no more than 3 days. Keep them in a cookie jar or in a sealed food container. Coconut flour sometimes undergo a chemical reaction after baking and the cookies might turn slightly green. Do not worry if this happens, the green tint is natural and it is safe to eat.

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5 from 1 vote