Post by Loupy on Jun 3, 2014 22:42:09 GMT -7
Grain Free Almond Joy Cookies
From: Karen @ holisticallyengineered.com/
This week I have the recipe for a Grain Free Almond Joy Cookie. It’s so good! The topping is a mix of coconut butter, chopped almonds, and toasted coconut. The only thing I wish I would have done (but didn’t think about until now) is drizzle some melted chocolate on top. I definitely recommend doing that!
Makes: 16 cookies
Ingredients
3 tbsp coconut flour, sifted
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
Pinch of salt
1/3 cup ghee or coconut oil
1/2 cup coconut palm sugar (paleo) or Homemade Brown "Sugar" (low carb)
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp lemon juice or ACV
For the topping
1/2 cup coconut butter
1/2 cup sliced almonds, toasted and roughly chopped
1/2 cup finely shredded unsweetened coconut, toasted
Instructions
Preheat oven to 350 F.
In a medium bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
In a separate mixing bowl on medium speed, mix together the coconut oil and sweetener of choice.
Add the eggs and mix to thoroughly incorporate.
Add the vanilla and lemon juice and mix to combine.
Add the dry ingredients and mix to incorporate.
Using a small cookie scoop, scoop out the cookies onto a parchment paper lined baking sheet(s) leaving enough space between each cookie. (I did 8 cookies per pan--it makes 16 cookies).
Bake for 9-10 minutes.
Remove from the oven and let cool before frosting.
For the topping
Spread about 2 tsp of coconut butter on each cookie and sprinkle the almonds and toasted coconut on top.
Notes
Total Carbs: 4.3 g (for 1 cookie plus the carbs for the sweetener used)
Net Carbs: 1.6 g (for 1 cookie plus the carbs for the sweetener used)
From: Karen @ holisticallyengineered.com/
This week I have the recipe for a Grain Free Almond Joy Cookie. It’s so good! The topping is a mix of coconut butter, chopped almonds, and toasted coconut. The only thing I wish I would have done (but didn’t think about until now) is drizzle some melted chocolate on top. I definitely recommend doing that!
Makes: 16 cookies
Ingredients
3 tbsp coconut flour, sifted
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
Pinch of salt
1/3 cup ghee or coconut oil
1/2 cup coconut palm sugar (paleo) or Homemade Brown "Sugar" (low carb)
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp lemon juice or ACV
For the topping
1/2 cup coconut butter
1/2 cup sliced almonds, toasted and roughly chopped
1/2 cup finely shredded unsweetened coconut, toasted
Instructions
Preheat oven to 350 F.
In a medium bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
In a separate mixing bowl on medium speed, mix together the coconut oil and sweetener of choice.
Add the eggs and mix to thoroughly incorporate.
Add the vanilla and lemon juice and mix to combine.
Add the dry ingredients and mix to incorporate.
Using a small cookie scoop, scoop out the cookies onto a parchment paper lined baking sheet(s) leaving enough space between each cookie. (I did 8 cookies per pan--it makes 16 cookies).
Bake for 9-10 minutes.
Remove from the oven and let cool before frosting.
For the topping
Spread about 2 tsp of coconut butter on each cookie and sprinkle the almonds and toasted coconut on top.
Notes
Total Carbs: 4.3 g (for 1 cookie plus the carbs for the sweetener used)
Net Carbs: 1.6 g (for 1 cookie plus the carbs for the sweetener used)
