Homemade Low Carb
Almond Coconut Cookies
Makes 15 cookies
1/4 cup unsalted butter, room temperature
1/3 cup plus 1 Tbsp lowcarb sweetener, I used Monkfruit Sweetener w/ Erythritol
1 Egg, room temperature
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
1/4 tsp fine sea salt or any
1 1/4 cups fine almond flour
3/4 cup unsweetened dry coconut flakes
A. Procedure:
1. Line a large baking sheet w/ parchment paper or silicone baking mat. Set aside.
2. Preheat oven to 325F
3. In a bowl with a handheld mixer, mix softened butter, sweetener and egg until well combined.
4. Add both extracts & salt. Mix.
5. Blend in almond flour and lastly add coconut flakes. Mix until incorporated.
6. With a 1 tbsp measure cookie scoop, portion the dough into 15 pieces. Place on the prepared baking sheet w/ at least 2-inch space in between cookies.
7. Transfer baking tray at the center rack of the preheated oven.
8. Bake it at 325F for 20-25 minutes.
9. Take tray out of the oven let the cookies rest on the tray for at least 10-15 minutes before transferring on a cooling rack.
B. Dipping & Drizzling w/ Chocolate
1/2 cup unsweetened dark chocolate chips, I used Lily’s Unsweetened Dark Chocolate from amazon.com
1 tsp butter
Put chocolate chips in a small microwave safe bowl, add 1 tsp butter.
Microwave chocolate chips for 30 seconds, if not yet soft, heat for additional, 10 seconds, check again with a spoon and see if it’s already soft and melted, if not give it just a few more seconds, check again.
Warning! Do not overheat the chocolate, it will seize and you won’t be able to use it!!!
Take it out of the microwave, whisk or stir.
Use it for dipping and/or drizzing on cookies.
To drizzle, dip a fork on the melted chocolate then drizzle back and forth on cookies.
Let the chocolate get dry before eating the cookies.
Enjoy
Homemade Low CarbAlmond Coconut Cookies
