Grain-free low carb “oatmeal” cookies, just like Grandma used to make! Okay, not exactly, but a healthy stand in for oats makes these cookies taste like the real thing.
Ingredients
1 cup unsweetened flaked coconut
3/4 cup sliced almonds
1 cup almond flour
1 tbsp coconut flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1/2 cup Swerve Sweetener
1 large egg, room temperature
1/2 tsp vanilla
1/2 cup sugar-free chocolate chips such as Lily's
instructions
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about 1/2 inch thickness.
Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.
Notes
Makes 24 cookies.Each cookie has 2.26g NET CARBS.
Food energy: 115kcal Total fat: 10.31g Calories from fat: 92 Cholesterol: 10mg Carbohydrate: 4.28g Total dietary fiber: 2.02g Protein: 2.34g Erythritol: 5g
Ingredients
1 cup unsweetened flaked coconut
3/4 cup sliced almonds
1 cup almond flour
1 tbsp coconut flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1/2 cup Swerve Sweetener
1 large egg, room temperature
1/2 tsp vanilla
1/2 cup sugar-free chocolate chips such as Lily's
instructions
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about 1/2 inch thickness.
Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.
Notes
Makes 24 cookies.Each cookie has 2.26g NET CARBS.
Food energy: 115kcal Total fat: 10.31g Calories from fat: 92 Cholesterol: 10mg Carbohydrate: 4.28g Total dietary fiber: 2.02g Protein: 2.34g Erythritol: 5g
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