Description
These healthy cookies are a cross between Coconut Macaroons and my Keto Chocolate Chip Cookies. 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 under 2 g net carbs! Or check out any of my other cookie recipes!
Time
Prep Time:
8 minutes
Rest Time:
10 minutes
Cook Time:
12 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.18
Ingredients
Serving(s)
- 8 oz, scant 2 cup Unsweetened coconut flakes
- 1/2 cup Sugar free syrup
- 1 large Egg
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 6 tbsp Coconut flour
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and line a large cookie sheet with parchment paper
- 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
- Add your sugar free syrup, egg, salt, and baking soda to the processor. Blend until smooth, and transfer to a large bowl
- 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
- 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
- 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
Nutrition Facts
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Total Fat: 7.0g (9%
9 % of Daily Value (78 g)
)
Saturated Fat: 6.1g (31%
31 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.4g
Cholesterol: 9mg (3%
3 % of Daily Value (300 mg)
)
Sodium: 99mg (4%
4 % of Daily Value (2300 mg)
)
Total Carbohydrate: 4.9g (2%
2 % of Daily Value (275 g)
)
Fiber: 2.4g (9%
9 % of Daily Value (28 g)
)
Net Carbs: 1.8g
Total Sugar: 1.6g
Sugar Alcohol: 0.7g
Protein: 1.3g (3%
3 % of Daily Value (50 g)
)
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Vitamin B12: 0.02mcg (1%
1 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.05mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 4mg (0%
0 % of Daily Value (1300 mg)
)
Iron: 0.75mg (4%
4 % of Daily Value (18 mg)
)
Magnesium: 7mg (2%
2 % of Daily Value (420 mg)
)
Potassium: 75mg (2%
2 % of Daily Value (4700 mg)
)
:
:
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:
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18.1
:
0.8
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:
6.4
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Sources of Inspiration
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