Servings
Font
Back
Low Carb Chocolate Covered Cookies - Gluten Free
5 from 36 votes

Low Carb Chocolate Covered Cookies - Gluten Free

These Low Carb Chocolate Covered Cookies combine almond flour and unsweetened shredded coconut to create soft, gluten-free cookies with a delicate texture. After a two-stage baking process, the cookies are cooled and dipped in melted chocolate enhanced with coconut oil. Optional chopped walnuts and coconut flakes garnish add texture and flavor contrast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 16 Servings
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl beat egg until frothy. Add coconut oil, sweetener and vanilla extract and mix until combined.
  3. In a separate bowl whisk together almond flour, baking soda.
  4. Mix into wet ingredients and then fold in coconut flakes.
  5. Form balls (2 tablespoons per ball) and place on baking sheet.
  6. Bake for 16-18 minutes or until the bottom of the cookies are set and light brown.
  7. Remove from oven and cool. Lower oven to 170 degrees. Return cookies to oven and bake for 60 minutes. Cool on baking racks.
  8. In a microwave melt chocolate an 1 tablespoon of coconut oil in 20 second increments until chocolate is smooth.
  9. Dip each cookie in chocolate and place on a baking sheet. Add nuts and coconut flakes.