About
If you love oatmeal cookies you will love these soft baked “oatmeal” cookies filled with coconut and chocolate chips!
Ingredients
- ½ cup butter
- 1 cup brown sugar replacement by swerve
- 2 large raw egg
- 1 teaspoon almond extract
- 2 ¼ cup almond flour
- ½ cup unsweetened coconut flake by kroger
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt by no name
- ¾ cup, whole pieces – regular chocolate chips, sugar free
Instructions
- Preheat an oven to 350 F. In a microwave safe bowl, melt the butter for 30 seconds and another 20 seconds or so until completely melted. Add the brown sugar, eggs and almond extract. Mix well with a spoon.
- Combine the dry ingredients (almond flour, coconut flakes, baking powder, and kosher salt). Mix.
- Add dry ingredient to wet ingredients. Mix well. Mix in the chocolate chips until well distributed.
- On a non-greased cookie sheet or parchment paper. Scoop cookies onto the sheet 2 ½” apart into 1 oz mounds. If you have a 1 oz cookie scoop this makes this job easier.
- Bake them for 15-18 minutes until they have turned a very nice golden brown. About 1-2 minutes into the baking time, use a heatproof spatula and flatten the tops of the cookies.
Nutrition Facts
- Servings: 20
- Calories: 163.1kcal/682.4kJ (per serving)
- Fat: 14.6g (per serving)
- Carbs: 7.1g (per serving)
- Protein: 3.8g (per serving)
