Quick, chewy, and coconut-packed — lighter but just as tasty!
Servings: 18 small cookies
Prep Time: 5 mins
Cook Time: 10 mins
✅ Ingredients
- 3 tbsp light butter (softened)
- 1 large egg
- 3 tbsp granulated sugar substitute (e.g., monk fruit, erythritol, or WW-approved sweetener)
- ¾ cup white whole wheat flour (or almond flour for lower points)
- ½ tsp baking powder
- ½ cup unsweetened shredded coconut
- ½ tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
- Mix Wet: In a bowl, beat together butter, egg, sugar substitute, and vanilla until creamy.
- Add Dry: Stir in flour, baking powder, salt, and shredded coconut until combined.
- Shape: Scoop out small spoonfuls and place on a parchment-lined baking tray. Flatten slightly.
- Bake: Bake at 350°F (175°C) for 8–10 minutes, until edges turn golden.
- Cool & Enjoy: Let cool on tray for 5 minutes before transferring.
💡 Notes & WW Points
- Per cookie: ~2 points (when made with sugar substitute + almond flour)
- For extra flavor: add a sprinkle of cinnamon or dip half in melted sugar-free chocolate 🍫
- Freezer-friendly: Store baked cookies in an airtight bag up to 2 months.
