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Chocolate Coconut Cookies - Vegan, Paleo, Ketogenic, Sugar free

Sandra Giraldo

Cookies are a favorite in our house, my husband is a real cookie monster. When cookies meet chocolate magic happens, that's exactly how I feel when I make these cookies, like a magical fairy visited my kitchen and left the cookies to prove it.
These cookies are not only delicious, they're good for you and I can say they're far from being just a treat, they're loaded with amazing ingredients and off course the best chocolate. These cookies are free of gluten, grains, dairy, eggs and sugar.
They can please any cookie lover and also suit your special diet because they are Vegan, Paleo and Ketogenic.
For these cookies I used almond and coconut flour, coconut oil, coconut chips and our Spiced blend. You can use any of our four blends in this recipe but if you use our original mix be sure not to add sweetener to the recipe.
Are you ready for a cookie that is loaded with healthy fats, antioxidants and it's totally low carb? I'm glad you are, so grab the recipe below and start baking.
Ingredients
1 C. blanched almond flour
1 Tbsp coconut flour
1/4 C. Erythritol
1/2 tsp baking soda
1/2 C. coconut chips
1/3 C. melted coconut oil or ghee
1/4 tsp vanilla extract
2 Tbsp plant based milk - room temperature
Directions
Set the oven to 350 degrees and line a baking sheet with parchment paper.
Place all the ingredients in a large bowl mixing them until well combined.
Use a ice cream scoop to form 1 1/2 inche ball of dough. Place the balls onto the prepared sheet spacing them about 2 inches apart. Using your palms flatten the cookies.
Bake for about 15 minutes. Let cool in the baking sheet for about five minutes, then transfer them to a wire rack to finish cooling.
I'm sure they're not going to last too long but you can store them at room temperature, covered with a light cloth napkin. They can keep refrigerated for up to a week.


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