Sugar Free, Grain Free Chocolate Coconut Cookies

I've been on a bit of a coconut kick lately. Between my adoration of coconut oil and my love of coconut flour, I've been trying to do concoct coconut goodies that are both tasty and healthy. These chocolate coconut cookies are certainly no exception!

I'm certainly not vegan, but these cookies could be made that way by using chia gel or an egg replacer instead of the eggs. I used my go-to Swerve as well as liquid stevia to sweeten these and they came out perfect. If you love coconut, you'll love these great cookies! They're slightly chewy and reminiscent of brownies, although not as dense and less chocolatey. I think they're the perfect ratio of chocolate to coconut. Yummy!

Sugar Free, Grain Free Chocolate Coconut Cookies 


Ingredients:

• 1 cup almond flour
• 2 T coconut flour
• 1/2 cup unsweetened shredded coconut (plus extra for topping)
• 1/4 cup unsweetened cocoa powder
• 1 cup Swerve sweetener (or granulated erythritol) 
• 8 drops stevia extract 
• 1/2 cup melted coconut oil (unrefined for maximum coconut flavor)
• 2 eggs (or egg replacer for vegan)
• 1/4 cup full fat plain Green yogurt
• 3/4 tsp. vanilla extract 
• 1/2 tsp. salt
• 1/2 tsp. baking powder 

Directions:

1. Preheat oven to 350 and line a baking sheet with parchment paper. 
2. In a large mixing bowl, add almond flour, coconut flour, shredded coconut, cocoa, Swerve (or sweetener), salt and baking powder. Mix on low speed so that dry ingredients become well incorporated. 
3. Turn off mixer and add in stevia, coconut oil, yogurt and vanilla and mix on medium speed until well mixed, scraping the sides of the bowl if necessary. 
4. Add in eggs and beat on low to medium speed, scraping sides of bowl as necessary, until eggs are fully incorporated. Dough will be thick but wet. 
5. Drop dough by the teaspoon onto the baking sheet. Top each dough heap with a bit of shredded coconut and flatten the cookies slightly with the back of a spoon or your finger. 
6. Bake for about 15 minutes or until cookies lose their wet sheen and are cake-like in texture.
7. Allow cookies to cool for 10 minutes before moving them from the baking sheet, then move to a cooling rack and allow to cool completely. They will firm up as they cool.

Makes  24 cookies. If you'd like, freeze half the dough and make another half batch at a later date. 

Nutrition: 85 calories, 2 net carbs (3 total carbs minus 1 gram of fiber), 2 g protein, 8 g fat each.