Low Carb Cinnamon Chocolate Coconut Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 tsp Cinnamon, ground 8 tbsp Cocoa, dry powder, unsweetened 3 serving Land O Lakes, Salted Butter, 1 Tbsp 2.50 gram(s) Krisda Stevia Extract 8 tbsp Coconut Oil Organic - Spectrum Naturals 1.50 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) 3 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g) 1 tbsp Bob's Red Mill Organic Coconut Flour (2 tbsp serving) .25 tsp Salt .5 tbsp Butter, unsalted 4 tbsp Price-Rite Extra Fine Granulated Sugar
Preheat oven to 350 degrees F. Melt the coconut oil and salted butter together in a small saucepan. Mix the coconut flour, salt, cinnamon and stevia in a large bowl. In a separate bowl, whisk the eggs, then mix in the melted oil and butter and sugar. Drizzle in the oil and butter while stirring. Pour the butter mixture into the coconut flour mixture and mix until combined. Form into a ball, then refrigerate for 15 minutes or more to firm up the mixture. While mix is refrigerating, use 1/2 tbsp of butter to make 15 circles on a baking pan. Remove mix from refrigerator and make 15 ping-pong sized balls. Place each ball on a butter circle and flatten to about 1/2 inch high. You can mark the tops with a fork to decorate them. Bake at 350 degrees for 15 minutes. Remove from oven and cool for 5-10 minutes before serving.
Serving Size: Makes 15 cookies.
Serving Size: Makes 15 cookies.
Nutritional Info Amount Per Serving
- Calories: 151.2
- Total Fat: 12.5 g
- Cholesterol: 61.0 mg
- Sodium: 85.5 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.1 g
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