Low Carb Coconut Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 42 cookies
Soft and chewy low carb cookies. These gluten free cookies are made with coconut flour and sweetened with stevia and erythritol.
- 1/2 cup butter
- 3/4 cup powdered erythritol See Note
- 1/4 teaspoon stevia See Note
- 1/4 cup polydextrose (optional
- 1 teaspoon blackstrap molasses (optional
- 4 large eggs
- 1 teaspoon vanilla extract sugar free
- 1/2 cup coconut flour sifted
- 1/2 teaspoon salt
- 2 cups unsweetened coconut grated or flaked
- 1/2 cup chocolate chips sugar free (optional)
Cream together the butter, erythritol, stevia, polydextrose and molasses. Mix in the eggs and vanilla.
Stir in coconut flour and salt. Mix in coconut and chocolate chips.
Drop teaspoon sized mounds 1 inch apart on greased cookie sheet or Silpat.
Bake at 350 degrees F for 12-15 minutes. Remove from cookie sheet immediately and cool on wire racks.
Powdered erythritol can be replaced with Swerve or replace both erythritol and stevia with about 1 cup sugar equivalent of your favorite low carb sweetener.
Makes about 42 cookies
Serving: 1cookie | Calories: 69kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 58mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg
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