This a great low carb cookie recipe because it is made entirely with coconut flour. Coconut flour is not only low calorie but packed with fiber making it low carb too! I made this cookie recipe into a cake for my honey bc the texture seemed somewhat cake like to me. He loved it and I hope you will too! It has a delicious coconut flavor and the dark chocolate chips are the perfect addition to this tropical inspired recipe. Enjoy!
Ingredients:
2 large eggs
1/4 cup extra virgin, unrefined coconut oil (melted)
1/3 cup sugar free coconut syrup (*see note below)
2 teaspoons vanilla extract
1/4 cup unsweetened vanilla almond or coconut milk
1/4 cup stevia for baking
1/2 cup coconut flour
2 tablespoons reduced fat, unsweetened coconut shreds
1/2 teaspoon baking soda
pinch or a couple grinds of sea salt
56 grams stevia sweetened dark chocolate chips (240 chips-**see note below)
*I usually find sugar free coconut syrup in either TJ Maxx, Marshalls, Home Goods, or Burlington Coat Factory believe it or not lol! If you cannot find it then just use sugar free vanilla or caramel syrup which is super easy to find at most supermarkets by the coffee. Make sure you swap out the vanilla extract for coconut extract if you don’t use the sugar free coconut syrup though so you still have the same great coconut flavor in the finished product!
**For the dark chocolate chips I used Lily brand (pictured above) which are stevia sweetened and absolutely delicious. If you cannot find them then either use dark chocolate cacao nibs or make your own chunks by chopping up a lower sugar dark chocolate bar (very easy to find in the natural/organic baking or candy section of most supermarkets). I used 180 calories worth or chocolate chips in this recipe as a reference.
Preheat at oven to 350. Spray a square pan (8×8) with nonstick spray and set aside.
Whisk together melted coconut oil, sugar free coconut syrup, vanilla extract, stevia, eggs, and milk in large bowl. It’s ok if coconut oil clumps up a little.
In another bowl whisk together coconut flour, reduced fat coconut shreds, baking soda, and salt
Add dry ingredients to wet ingredients and stir just until combined.
Stir in chocolate chips. If you want to decorate the top as I did in pic then only add in half of the chocolate chips now.
Place cookie dough in prepared baking dish and bake for 18-20 minute. Dough should look lightly brown around edges and may seem a little undercooked. A toothpick inserted in the middle may have a few crumbs on it too which is perfectly fine! Just please do not overbake!!! It is better to have it a slightly undercooked vs overcooked and dry.
Let cool completely. Two hours or so is good. If you are decorating the top place remaining chocolate chips in small plastic bag. Seal bag really well and get rid of as much air from bag as possible. Pour very hot water in a bowl and let bag sit in bowl until chips are melted. Cut a tiny hole in corner of bag and write a message or make a design with your melted chocolate. Have fun and don’t worry if it doesn’t look perfect! Perfect is boring and it will be absolutely delicious no matter what it looks like ?
I made my cookie cake into 6 large servings but you could make it into smaller pieces if you want!
Per serving:
185 calories
14.8 grams fat
10.7 grams carbs
4.7 grams fiber
6.0 net carbs
4.0 grams protein
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