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Coconut Chocolate Chip Cookies

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  • Author: Sarah Criddle
  • Cook Time: 8
  • Total Time: 8 minutes
  • Yield: 30 1x


Coconut flour based cream cheese cookies! Sweetened with THM Sweet Blend and a great low carb cookie!!!


  • 1 cup of coconut flour (store bought works best here… scoop and shake of excess. Don’t pack.)
  • 18 oz package for cream cheese room temp
  • 1/2 cup unsalted butter room temp
  • 3 eggs
  • 1/4 cup THM Sweet Blend (you can use Truvia, Erythritol, or Xylitol)
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt (or less)
  • 13.5 oz 85% dark chocolate bar chopped (or you can use the sugarfree chocolate chips)
  • 1/2 cup of pecan or walnuts (optional)


  1. Whip cream cheese and butter together for 1 minutes till creamed.
  2. Add sweetener, eggs, and vanilla.
  3. Add dry ingredients. Mix well.
  4. Add the chopped chocolate and nuts.
  5. Preheat oven to 375 degrees.
  6. Scoop 1 to 1.5 tablespoons of dough on to a nonstick cookie sheet.
  7. Do Not flatten these cookies. You want to keep them puffed to keep the moister in!
  8. Bake for 8 minutes.
  9. Makes about 30.
  10. Enjoy!