Low-Carb Cowboy Cookies
User Reviews
0.0
0 reviews
Unrated
Low-Carb Cowboy Cookies
Report
This makes a total of 18 servings of Low-Carb Cowboy Cookies. Each serving comes out to be 230 calories, 21.7g fats, 3.7g net carbs, and 3.4g protein.
Share:
Ingredients
- 1 cup unsweetened coconut flakes
- 1 cup pecans chopped
- 1 cup almond flour
- ¾ cup allulose
- ¼ cup coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup butter softened
- 2 large eggs room temp
- 1 ½ teaspoon vanilla extract
- 1 cup keto-friendly chocolate chips
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 300F.
- Add pecans (and coconut flakes, if desired) to a sheet pan and bake until toasted and starting to brown. About 5-7 minutes. Remove and let cool.
- For the cookies, combine the almond flour, coconut flour, allulose, cinnamon, baking powder, baking soda, and salt in a bowl. Mix together well and set aside.
- In a separate bowl, whisk the eggs until frothy, then add in the vanilla extract and continue to mix.
- Slowly add the egg mixture into the softened butter and mix well until combined and smooth.
- Pour the wet ingredients into the dry and mix thoroughly until no lumps appear.
- Fold in the coconut flakes, pecans, and chocolate chips. Place bowl in the fridge for 15 minutes to allow the dough to chill through. If oven was turned off, pre-heat to 300F again.
- On a parchment-lined sheet pan, spoon dough into small balls, approximately 2 inches in size. Slightly flatten with the back of a spoon.
- Bake for 9-12 minutes or until cookies are golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
