grain and sugar free scookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
Ingredients:2 1/2 cups blanched almond flour1/4 tsp Celtic sea salt1/2 tsp baking soda1/3 cup coconut oil, melted1/4 cup coconut butter, melted2 large eggs, (allow to warm to room temperature prior to use)2 tsp vanilla extract4 whole squares (8 servings) of Bakers unsweetened chocolate, chopped into chunks in food processor
Directions:
Pre-heat oven to 350℉.
In large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the coconut oil, coconut butter, eggs, and vanilla.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, and then fold in chocolate chunks.
Drop the batter using a mini ice-cream scoop, two inches apart on 2 Silpat or parchment paper lined baking sheets.Bake for 12 to 15 minutes, until golden brown or a toothpick inserted into the center of a scookie comes out clean. Allow to cool for 30 minutes on the baking sheets before serving.
Enjoy! I loved these. The original recipe called for 1/4 cup of agave nectar, but I used coconut butter instead to add more coconut flavor and a touch of sweetness. Perfect for me, but if you need a little more sweet love and want to keep the recipe sugar free, simply add a packet or two of powdered stevia.
Serving Size: 23
Number of Servings: 23
Recipe submitted by SparkPeople user SOFTTHINGS.
Pre-heat oven to 350℉.
In large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the coconut oil, coconut butter, eggs, and vanilla.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, and then fold in chocolate chunks.
Drop the batter using a mini ice-cream scoop, two inches apart on 2 Silpat or parchment paper lined baking sheets.Bake for 12 to 15 minutes, until golden brown or a toothpick inserted into the center of a scookie comes out clean. Allow to cool for 30 minutes on the baking sheets before serving.
Enjoy! I loved these. The original recipe called for 1/4 cup of agave nectar, but I used coconut butter instead to add more coconut flavor and a touch of sweetness. Perfect for me, but if you need a little more sweet love and want to keep the recipe sugar free, simply add a packet or two of powdered stevia.
Serving Size: 23
Number of Servings: 23
Recipe submitted by SparkPeople user SOFTTHINGS.
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 13.7 g
- Cholesterol: 21.3 mg
- Sodium: 60.1 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
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