Almond and Coconut Crackle Cookies
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Almond and Coconut Crackle Cookies
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This makes 12 servings of Almond and Coconut Crackle Cookies. Each serving comes out to be 58.92 Calories, 5.01g Fats, 0.83g Net Carbs, and 2.31g Protein.
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Ingredients
- 2 large egg whites
- 8 tablespoons allulose
- 1 cup sliced almonds
- ¼ cup unsweetened coconut flakes
Instructions
- Preheat oven to 325F.
- Line baking sheets with parchment paper or a silicone mat.
- Combine egg whites and allulose into a mixing bowl.
- Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.
- Stir in sliced almonds and unsweetened coconut flakes.
- Whip ingredients until mixture is evenly distributed cookie batter.
- Spoon or scoop cookie batter into mounds on to the baking sheet.
- Space cookie batter mounds evenly and generously on baking sheet.
- Flatten the top of the mounds with the spoon or scoop.
- Bake cookies for 10 minutes.
- Rotate the baking sheet in the oven.
- Bake cookies for another 8-10 minutes until they are toasted and crisp.
- Remove baking sheet from oven and cool.
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