So, here is one version that I thought turned out very nicely! If you eat these while they are still hot, they taste great--- BUT give them 20 minutes to cool completely and they get beautifully crispy and crunchy around the edges, while staying soft and chewy in the center. This is an effect I had been yet totally unable to achieve without sugar/flour, so I'm excited!
- 1 T. coconut oil
- 1/2 c. butter, softened
- 3/4 c. erythritol, powdered (I use my coffee grinder)
- 1/2 t. blackstrap molasses
- 16 dr. stevia extract
- 1 egg
- 1 t. vanilla extract
- 1/2 t. almond extract
- 2/3 c. almond flour
- 1/3 c. whey protein concentrate
- 1/2 t. xanthan gum
- 2 T. coconut flour
- 1/2 t. salt
- 1/2 t. baking soda
- 1 c. shredded, unsweetened coconut (I use the small/medium shred)
- 1/3 c. chocolate chunks (about half of a 3.5oz bar, broken up), optional
In a seperate bowl, combine almond flour, whey protein, xanthan gum, coconut flour, salt, and baking soda. Add incrementally to the butter/sugar mixture, combining well after each addition. Stir in shredded coconut. Stir in chocolate chunks, if using.
Transfer dough to a airtight container or wrap well in plastic/waxed paper and chill for at least 30 min. Form the stiff dough into rough 1" rounds, flattening slightly (so they look like tiny hockey pucks!). Bake on parchment paper for 8-10 minutes or until light golden brown. Remove from oven, slide parchment/cookies together onto countertop and allow to cool.
Makes 36 cookies at less than 1 gr. net carb per cookie. (Entire recipe is 24 gr. net, after fiber and sugar alcohols are subtracted. Knock 4 gr. from that total if you leave out the chocolate chunks.)