Low Carb Chocolate Covered Cookies - Gluten Free
User Reviews
5
Low Carb Chocolate Covered Cookies - Gluten Free
Description
The recipe starts by mixing beaten eggs, softened coconut oil, granulated sweetener, and vanilla extract for a moist base. Almond flour combined with baking soda and shredded coconut is folded into the wet ingredients to form a dough. The dough is portioned into balls and baked at a moderate temperature until lightly browned on the bottom.
Following initial baking, the cookies are cooled then returned to a lower-temperature oven to dry out gently, enhancing their texture and preventing sogginess. After cooling on racks, the cookies are dipped individually in melted chocolate chips combined with coconut oil for smoothness and sheen.
Optionally, chopped walnuts and toasted coconut flakes are pressed on top of the chocolate coating for extra crunch and coconut flavor. These cookies suit low-carb and gluten-free needs while offering a rich chocolate finish and satisfying chew.
Ingredients
- 1 egg
- 3 tablespoons coconut oil softened
- 1/3 cup swerve granulated sweetener
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 2 1/2 cups almond flour superfine
- 3/4 cup coconut shredded and unsweetened
- 1 1/4 cups chocolate baking chips Lily's
- walnuts optional, chopped, for garnish
- coconut flakes optional, chopped, for garnish
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl beat egg until frothy. Add coconut oil, sweetener and vanilla extract and mix until combined.
- In a separate bowl whisk together almond flour, baking soda.
- Mix into wet ingredients and then fold in coconut flakes.
- Form balls (2 tablespoons per ball) and place on baking sheet.
- Bake for 16-18 minutes or until the bottom of the cookies are set and light brown.
- Remove from oven and cool. Lower oven to 170 degrees. Return cookies to oven and bake for 60 minutes. Cool on baking racks.
- In a microwave melt chocolate an 1 tablespoon of coconut oil in 20 second increments until chocolate is smooth.
- Dip each cookie in chocolate and place on a baking sheet. Add nuts and coconut flakes.
User Reviews
Overall Rating
5
You'll Also Love
