These sweet and chewy coconut-chocolate chip cookies use almond flour and unsweetened coconut instead of flour.Ingredients
1 1/4 cups almond flour
3/4 cups finely shredded, unsweetened coconut
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup Swerve sweetener
2 tsp. molasses (optional)
1/2 tsp vanilla extract
1 large egg
3.5 oz (approx. 1/3 cup) sugar-free chocolate chips
Preheat the oven to 325 degrees F. In a medium bowl, whisk together the almond flour, coconut, baking powder and salt.
In a large bowl, cream butter with Swerve sweetener and molasses.
Beat in vanilla and egg until well combined.
Slowly beat in the almond flour mixture until the dough is well mixed.
Stir in the sugar free chocolate chips.
Line a large baking sheet with parchment paper or a silicone liner. Shape dough into 1-inch balls and place 2 inches apart on the baking sheet. Press each ball with the heel of your hand to 1/4-inch thickness.
Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch. Remove from the oven and let them cool on the pan for 5 minutes. Transfer the cookies to a wire rack to cool completely.
- Serving Size 1 cookie
- Calories 163
- Total Fat 15 g
- Saturated Fat 6g
- Monounsaturated Fat 2 g
- Cholesterol 29 mg
- Sodium 168mg
- Total Carbohydrate 15g
- Dietary Fiber 10g
- Sugars 1 g
- Protein 3g