Sugar Free Coconut Cookies

These healthy cookies are a cross between Coconut Macaroons and my Keto Chocolate Chip Cookie. Instead of cashew butter, I'm using a base of coconut butter, and I'm sweetening my cookies with sugar free syrup. Coconut flour helps bind everything into a dough, while providing plenty of fiber and some natural sweetness. Coconut's high saturated fat content is shown to be beneficial, as this fat comes in the form of MCTs, or Medium Chain Tryglicerides, which tend to be burned more like carbs, without the corresponding blood sugar spike. Each cookie has just over 1 g net carbs!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line a large cookie sheet with parchment paper

Step 2

Add your coconut to a food processor, and blend on high for about 5 minutes, scraping the sides every minute. Blend until you have a smooth coconut butter, aka "peanut butter", but with coconut instead

Step 3

Add your sugar free syrup, egg, salt, and baking soda to the processor. Blend until smooth, and transfer to a large bowl

Step 4

Add in the coconut flour 2 tbsp (15 g) at a time, and mix with a silicone spatula until you have a slightly sticky cookie dough. Coconut flour absorbs a lot of water, so we're adding it slowly to make sure we don't accidentally add too much. Chill the dough in the fridge for about 10 minutes

Step 5

Scoop about 1 tbsp (~19 g) per cookie and place onto the sheet. Lightly wet your hands to prevent sticking, and roll into balls. Flatten down into circles. Leave about an inch between each cookie. They will puff up very slightly in the oven, but not expand outwards

Step 6

Bake at 350F for about 12 minutes, or until the bottom and sides are very slightly browned. Let cool on the sheet for 10 minutes before removing

↑Support creators by visiting their site 😊