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Dark Chocolate, Pecan + Coconut Tea Cookies: Gluten Free, Grain Free, Sugar Free

Satiating your sweet tooth is easy with these soft, delicious tea cookies that feature the flavors of dark chocolate, coconut and pecans. One taste and you’ll be hooked!

These cookies have a truly unique flavor that is delicious and completely unique. With just 2g net carbs per cookie and 90 calories each, you can treat yourself to a couple with your favorite cup of tea or coffee. They can also be frozen so you can have fresh cookies whenever you feel like it.

Dark Chocolate, Pecan + Coconut Tea Cookies
 
Ingredients:
 
  • 1/2 C coconut flour
  • 1/4 C shredded unsweetened coconut
  • 3 T crushed pecans
  • 3 eggs
  • 7 T butter, softened (or coconut oil)
  • 1/2 Cup almond milk (plus extra if necessary)
  • 1/2 C brown sugar substitute (I used Ideal Brown) (can sub. 1/2 C Swerve + 1 1/2 tsp. molasses)
  • 6 drops stevia extract
  • 1 1/2 tsp. baking soda
  • Pinch of salt
  • 1/4 tsp. xanthan or guar gum
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 C sugar free dark chocolate chunks or chips (I chopped up a Simply Lite chocolate bar)
Directions:
 
1. Preheat oven to 350 degrees and line a large cookie sheet with parchment and lightly grease it with nonstick coconut oil spray.
2. In a large bowl, cream together butter, brown sugar substitute, stevia, baking soda and salt.
3. Add in eggs and almond milk and cream together .
4. Add in coconut flour and extracts and beat on low speed until smooth.
5. Mix in pecans, shredded coconut and dark chocolate by hand with a rubber spatula.
6. The dough will thicken some as it sits. It should be slightly less thick than traditional chocolate chip cookie dough. If the dough is too thick, add in an extra tablespoon or two of almond milk until it’s the right consistency.
7. Drop dough by the teaspoon onto the parchment-lined cookie sheet about two inches apart from each other.
8. Bake on the middle rack for approximately 10 minutes or until cookies turn golden brown.
9. Allow cookies to cool for no less than 10 minutes on the cookie sheet as they will be very fragile but will firm up as they cool. Move to a cooling rack after they’re more stable.
10. Store cookies in the open air for a few hours if desired. I’ve found it helps with texture, as this does with most gluten free baked goods.
11. Enjoy by themselves or with your favorite hot beverage!
Makes about 24 cookies. 
 
 
Nutrition (1/24th recipe): 90 calories, 3 g carbs, 1 g fiber (2g net carbs), 7 g fat, 1 g protein

 

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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