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Low-Carb Nut Butter Coconut Cookies – vegetarian recipe
Stav Kogan

Low-Carb Nut Butter Coconut Cookies

Delightfully chewy, packed with nutty flavor, and naturally low-carb and gluten-free. With just a handful of simple ingredients and less than 15 minutes in the oven, you can have a warm, satisfying treat that's both delicious and guilt-free.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 24 Cookie
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (128 g / 4.5 oz) nut butter of your choice
  • 2 tsp (10 ml) almond oil
  • 2 large eggs
  • ½ tsp (2.5 ml / 0.1 fl oz) vanilla extract
  • 1 tsp (2.6 g / 0.09 oz) ground cinnamon
  • 1 tbsp (8 g / 0.28 oz) coconut flour
  • ¼ cup (30 g / 1.06 oz) chopped pecans
  • 1 cup (80 g / 2.82 oz) unsweetened shredded coconut
  • Use a natural, unsweetened nut butter and unsweetened shredded coconut to keep the sugar content low and the flavor pure.
  • For a chewier cookie, slightly underbake them by a minute. For a crispier cookie, flatten the dough balls slightly with a fork before baking.
  • Feel free to swap the pecans for other low-carb nuts like walnuts or almonds, or add a tablespoon of sugar-free chocolate chips for a decadent twist.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to two weeks.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C.
  3. Line two baking sheets with parchment paper.
  4. In a medium bowl, whisk together the wet : nut butter, almond oil, eggs, and vanilla extract until smooth.
  5. In a separate large bowl, combine the dry : cinnamon, coconut flour, chopped pecans, and shredded coconut.
  6. Pour the wet mixture into the dry and stir until a thick, uniform dough forms.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
  9. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 45kcalCarbohydrates: 2gProtein: 2.5gFat: 3g

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