Monk Fruit Cookies

These monk fruit cookies are a delicious treat with no added sugar. They’re sweet, chocolaty, and chewy with a hint of saltiness. These cookies also happen to be vegan and gluten free.

What to serve with these monk fruit cookies

If you’re making these cookies for a party and would like another option to offer your guests, try these chocolate covered dates. They’re quick and easy to make. Or try these yummy vegan blueberry cookies. They’re sweet, thick, and chewy.

Eight monk fruit cookies on a white plate.

Ingredients and substitutions

Monk fruit, also known as lo han guo, is a melon native to southern China. Pure liquid monk fruit extract is a non-nutritive sweetener that is much sweeter than regular white sugar, so only a very small amount is needed to sweeten most recipes. Monk fruit doesn’t raise blood sugar so it’s a great option for people who are trying to avoid blood sugar spikes. If you have trouble finding liquid monk fruit extract at your local grocery store or health food store then it’s easy to find online.

I used natural smooth peanut butter with no added sugar in these cookies but any type of unsweetened nut butter or seed butter will work. Almond butter, cashew butter, pumpkin seed butter, or sunflower seed butter are all good alternatives.

Pure vanilla extract adds a nice layer of flavor to these cookies. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible because you can really taste the difference.

Coconut flour adds fiber to these cookies and keeps them pretty low in net carbs. I don’t recommend substituting other types of flour in these cookies because coconut flour is much more absorbent than most other flours.

Unsweetened cocoa powder gives these cookies a delicious chocolaty flavor. You can omit this if you prefer, in which case you should reduce the amount of water in the recipe by two tablespoons.

How to make them

Start by preheating the oven to 400 degrees Fahrenheit. Then add the cold water, pure liquid monk fruit extract, pure vanilla extract, and salt to a large mixing bowl. Mix well.

Pale brown transparent liquid in a glass bowl.

Next you’ll add the peanut butter, coconut flour, unsweetened cocoa powder, and baking powder to the mixing bowl.

Ingredients for low-carb cookies in a glass bowl.

Use your hands to thoroughly combine the ingredients until a dough is formed.

Brown cookie dough in a large glass bowl.

Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.

Raw cookie balls on a sheet pan lined with parchment paper.

Use your fingers to press the dough balls down into flat circle shapes.

Raw chocolate cookies on a sheet pan.

Bake the cookies at 400 degrees Fahrenheit for 10 minutes, then let them cool to room temperature.

freshly baked cookies on a sheet pan lined with parchment paper.

Optional step: drizzle with melted sugar-free dark chocolate, then place the cookies in the fridge to let the chocolate harden for at least 30 minutes before serving.

Cookies on parchment paper with melted chocolate drizzled on top.

Storage and freezing 

Store these monk fruit cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.

Brown cookies drizzled with dark chocolate on a white plate.

More cookie recipes to try

Monk Fruit Cookies

These monk fruit cookies are a delicious treat with no added sugar. They're soft, chewy, and sweet with a hint of saltiness. These cookies also happen to be gluten free and vegan.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 117.9kcal

Equipment

  • Parchment paper
  • Sheet pan

Ingredients

  • 2/3 cup smooth, natural peanut butter with no added sugar (or substitute any type of unsweetened nut butter or seed butter you prefer)
  • 2/3 cup coconut flour
  • 2/3 cup cold water
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon pure liquid monk fruit extract
  • 1/4 teaspoon salt
  • Optional: 1/3 cup melted sugar-free dark chocolate for drizzling on the cookies.

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add the cold water, pure liquid monk fruit extract, pure vanilla extract, and salt to a large mixing bowl, then mix well.
  • Add the peanut butter, coconut flour, unsweetened cocoa powder, and baking powder to the mixing bowl, then use your hands to thoroughly combine the ingredients until a dough is formed.
  • Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
  • Use your fingers to press the dough balls down into flat circle shapes.
  • Bake at 400 degrees Fahrenheit for 10 minutes.
  • Let the cookies cool to room temperature.
  • Optional step: drizzle with melted sugar-free dark chocolate, then place the cookies in the fridge to let the chocolate harden for at least 30 minutes before serving.

Notes

  • Store these monk fruit cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.

Nutrition

Serving: 1Cookie | Calories: 117.9kcal | Carbohydrates: 7.8g | Protein: 4.4g | Fat: 8.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.8g | Sodium: 101.2mg | Potassium: 99.5mg | Fiber: 3.5g | Sugar: 2g | Calcium: 28.7mg | Iron: 0.6mg