Easy to make no egg cookies made low carb and gluten free. These coconut flour cookies are a simple treat that take little time to prepare.
It looks like my egg fast diet days are over. Although I’ve always lost weight after egg fasting, I probably did more harm than good. That’s because my body hasn’t been digesting the egg whites properly which has caused my immune system to react.
A blood test performed by a functional doctor confirmed that I have a severe sensitivity to egg whites. It might be possible to desensitize using allersode drops. It’s best to avoid eggs for a few months and stay away from the whites for the most part.
I think my food sensitivities, particularly the reaction to egg whites, is the main reason why I could never lose those last ten pounds. After avoiding the most common allergenic foods for a month, six of those ten pounds came off effortlessly.
Since the holiday season is here, I set out to bake some no egg cookies that I can enjoy. And, as luck would have it, samples of the new ChocZero Honest Syrup arrived in the mail.
I was pretty excited to try this new syrup in an egg-free coconut flour cookies recipe I found at The Coconut Mama. I didn’t want to use the high carb honey so Choc Zero caramel syrup looked like the perfect substitute.
This syrup is a brand new product from Choc Zero. In fact, it’s not available in stores yet. However, I was lucky enough to get to preview the product for all of you. And, it’s definitely a keeper!
Although I’m still avoiding chocolate, I did have to try a sample of the chocolate syrup. It’s thick and rich like fudge sauce. And, the flavor is just as good as my favorite ChocZero chocolate candy.
When I made the no egg cookies, I only flattened the cookie dough slightly. In a later batch, I flattened them out a lot more. The great thing about this recipe is that it’s very versatile.
If you like thin crisp cookies, you’ll want to flatten out the dough balls into thinner bigger rounds. I prefer a crisp outside yet somewhat chewy inside to my cookies. And, that’s what I got by only pressing the dough balls down slightly.
Now, my cookies were a thicker mini size when compared to the thinner cookies. But, I liked the texture better. I suppose I could have taken the thinner cookies out of the oven sooner so they didn’t get as crisp.
In any case, the ChocZero caramel syrup successfully replaced the raw honey in the original egg-free coconut flour cookies. And, I make these in a double batch because you don’t get a lot of dough from the original recipe.
I also tried the chocolate syrup in the cookie recipe. It worked too, but I liked the taste of the caramel flavored batch much better. It tasted a bit like salted caramel cookies.
For those looking for an awesome replacement for honey, maple syrup, and molasses in their favorite recipes, give the caramel or maple pecan syrup a try. And, if you love thick fudge sauce, you must try the chocolate flavor.
So, what are the ingredients in the syrups. You’ll be happy to know each syrup is made from simple all natural ingredients. With only 2g net carbs per tablespoon, it’s certainly a real treat!
The thickness comes from liquid vegetable fiber and the sweetness comes from low carb monk fruit sweetener. And, there’s no sugar alcohols or preservatives.
I don’t recommend eating too many sweets on any diet. But for those occasional treats, the new Honest Syrups by ChocZero is a great choice for baking or adding as a topping to low carb ice cream.
I think you’ll want to stock up on some of the ChocZero Honest Syrup just to bake up these delicious cookies! Although I didn’t try the Maple Pecan flavor, I bet they would make an awesome cookie too.
What would you use these low carb syrups for? I’d like to see how the caramel syrup does in my low carb pecan pie.
No Egg Cookies – Gluten Free Low Carb Coconut Flour Cookies
Coconut Flour No Egg Cookies
- Add all ingredients to food processor and pulse until a dough is formed.
- Divide dough into 16 small balls and place them evenly on a parchment paper lined baking pan. Press each ball down to shape into cookies.
- Bake in a 365F preheated oven for about 7-9 minutes or until edges of cookies have begun to brown.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.