Sugar-free keto chickpea flour cookies made with brown erythritol, with coconut or blueberries.
Lightly golden around the edges and crumbly to the touch, these cookies give off the aroma of toasted coconut or warm blueberries, depending on the topping. Made with chickpea flour, they use brown erythritol in place of the usual sugars. The dough contains no eggs or chocolate and makes 6 thick cookies. Allow 10 minutes for preparation, 13 to 15 for baking and at least 30 minutes for cooling before handling them. Find this recipe among my keto desserts.
What are these sugar-free cookies?
Small individual cookies shaped by hand and baked in the oven; sugar-free means that no table sugar is added, with sweetness coming from the caramel notes of brown erythritol and the sugars in the blueberries, depending on the topping. Two topping options: shredded coconut or wild blueberries. The dough is based on 100 g of chickpea flour, 50 g of coconut oil or 55 g of butter and 35 to 40 g of brown erythritol, with hot water hydrating the flour and a pinch of salt bringing out the flavors.
After baking, the cookies are dense and crumbly, rather like shortbread, with the nutty flavor of chickpea flour; coconut gives them a drier, fragrant surface, while blueberries create a softer center. The recipe makes 6 cookies measuring just over 5 cm; chickpea flour is gluten-free, but check for cross-contamination if following a strict gluten-free diet.
How they differ from classic cookies
This recipe keeps the cookie format but replaces wheat flour with chickpea flour and sugars with brown erythritol for a compact, shortbread-like dough. Classic American cookies combine wheat flour, butter, brown sugar, white sugar, an egg and chocolate chips; here, the structure comes from a legume flour and coconut oil or butter, with no eggs or chocolate. For the traditional buttery chocolate chip version, see these authentic American cookies. The appeal lies in the shortbread-like texture, quick baking time and choice of coconut or blueberries.
The main ingredients
100 g of chickpea flour provide structure and a nutty flavor while absorbing hot water well; look for it in health food stores, specialty grocery stores or some supermarkets. 50 g of coconut oil or 55 g of butter give a melt-in-the-mouth texture and help the cookies firm up as they cool, with coconut oil being the option for those avoiding dairy. 35 to 40 g of brown erythritol provide sweetness and a hint of caramel; it may recrystallize after baking and leave a slight cooling sensation in the mouth.
2 tablespoons of hot water, plus one more if needed, hydrate the flour and soften the fat; the dough should form a soft ball without being too sticky. A pinch of salt balances the sweetness. For the topping, use one teaspoon per cookie: unsweetened shredded coconut pressed onto the surface, or frozen wild blueberries, thawed and well drained, placed in a small hollow in the center with a rim of dough around them.
Baking, serving and storage
For 6 thick cookies, bake at 180 °C for 13 to 15 minutes: look for the edges and coconut to turn golden without getting too dark. They are fragile when they come out of the oven; cooling them on the baking sheet for at least 30 minutes helps them firm up. Too much water makes the dough sticky, poorly drained blueberries make the center soggy, and coconut flour is not a substitute for shredded coconut. Do not eat raw dough made with uncooked flour.
Serve cooled with unsweetened coffee, tea or herbal tea, such as oolong tea, jasmine tea or matcha. The coconut version keeps for 2 to 3 days in an airtight container in a cool, dry place; the blueberry version, which is moister, should be refrigerated and eaten within 4 days, with the two versions stored separately. This recipe is moderately low in carbohydrates rather than ketogenic, with around 14 g of net carbs per cookie, slightly more with blueberries.
You can find more dishes like this among my low-carb recipes.
Chickpea Flour Cookies with Coconut or Blueberries
Ingredients
Base
- 100 g chickpea flour
- 2 tablespoons water hot, possibly 3 tablespoons
- 50 g coconut oil or 55 g butter (from grass-fed cows)
- 35 to 40 g brown erythritol
- 1 pinch salt Celtic sea salt or Himalayan pink salt
Coconut Variation
- 1 teaspoon coconut shredded, per cookie
Blueberry Variation
- 1 teaspoon blueberries wild, per cookie
Instructions
- Remove the blueberries from the freezer. Let thaw and drain. Remove the baking sheet from the oven and line it with parchment paper. Preheat the oven to 180 degrees.1 teaspoon blueberries
- Mix the coconut oil, flour and erythritol, then add 2 tablespoons of hot water. The hot water softens the coconut oil a little.100 g chickpea flour, 2 tablespoons water, 50 g coconut oil, 35 to 40 g brown erythritol, 1 pinch salt
- Knead with your hands until you can form a ball. If the dough is still too crumbly, add a third tablespoon of water. The dough should not become too sticky, or it will be difficult to get it off your hands.
- Divide the ball into 6 equal small balls. Place them on the baking sheet and shape them into thick cookies just over 5 cm in diameter.
- For the coconut cookies: sprinkle 1 teaspoon of shredded coconut over each cookie and press down gently.1 teaspoon coconut
- For the blueberry cookies: make a slightly deeper indentation in the center of each cookie and form a small rim. Place a teaspoon of blueberries in the center of each cookie.
- Bake the cookies for 13 to 15 minutes. Let the cookies cool for at least half an hour.
