“Soft and chewy low carb coconut chocolate chip cookies. These gluten free cookies are made with coconut flour and sweetened with stevia and erythritol.” Low Carb Coconut Chocolate Chip Cookies – You must try this recipe.
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25 m
42 Servings
69 cals
Ingredients
- 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)
Directions
- 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.
-  Enjoy! 🙂
Note
- 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.
Nutrition Facts
Per Serving: 69 calories; 5 g fat; 3 g carbohydrates; 1 g protein.
Recipe by: David R., Photo Credit: Jared G. (flickr)Â
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