I am a creature of habits with baking. I like my bases to be able to be used in many other outlets. Thats why this cookie is more than just a chocolate chip coconut cookie. The base alone can be jazzed up in any way you like! Try adding lemon extract and some dried blueberries for a lemon blueberry cookie! Or even a low carb caramel swirled in (check out that recipe coming soon!)
1 cup almond flour
1 cup room temperature all natural unsweetened almond butter
1/2 cup Lakanto brand Golden Granulated Monkfruit
1 tablespoon baking powder
2 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut flakes
1/4 cup sugar free dark chocolate chips
Preheat your oven to 350 degrees Fahrenheit.
Whisk eggs in a bowl, set aside.
Sift the almond flour and baking powder into a bowl. Pour in the whisked eggs, vanilla extract, monkfruit, mix together thoroughly. Add in the shredded coconut and chocolate chips, mix carefully.
Roll into balls and place on a silicone baking mat. Allow for 2" in between each cookie. Flatten the cookies out with a fork (think peanut butter criss cross cookies)
Bake for 12 minutes.
Allow to cool before removing from the silicone mat.
Makes approximately 10 cookies.