ALMOND FLOUR COOKIES WITH CHOCOLATE CHIPS AND COCONUT (Low-Carb)
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 18
- 1 egg
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 1/4 cups almond meal / almond flour
- 1/4 cup semisweet chocolate (mini morsels) to reduce sugar & carbs use sugar free chocolate
- 1/2 cup shredded unsweetened coconut if unable to find unsweetened put coconut in fine strainer and rinse with warm water to remove sugar and squeeze out excess water
- 1/3 cup splenda granular baking blend receipie called for brown sugar but to keep it low carb i used splenda baking
- 3 tbsp butter melted (can also use coconut oil if desired)
- Carbohydrate 1.35691421274311 g
- Cholesterol 5.17459490940348 mg
- Fat 2.85480169059679 g
- Fiber 0.11649537037037 g
- Protein 0.169758310041463 g
- Saturated Fat 2.04001472271789 g
- Serving Size 1 1 Serving (7g)
- Sodium 22.7811851861934 mg
- Sugar 1.24041884237274 g
- Trans Fat 0.190195171351802 g
- Calories 31 calories
In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar. In a separate bowl, beat egg well blended, then whisk in the melted butter (or coconut oil) and vanilla, then add to dry ingredients and mix until just combined. Let sit for 15-30 minutes at room temperature. Preheat oven to 375 degrees. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit or else you will get cookie balls instead of the desired cookie shape. Bake until edges begin to brown, 10-12 minutes. Remove from oven and let cool before serving. Calories: 70 Fat: 6.3 g Saturated fat: 2.0 g Carbohydrates: 3.5 g Sugar: 2.5 g Fiber: 1 g Protein: 1.7 g
