Description
THM S cookies that are sugar free & low carb! Full of nutty, coconut, chocolate flavors.
Ingredients
Scale
- 1 cup of almond flour
- 1 cup of shredded unsweetened coconut flakes
- 1/2 cup of old fashioned oatmeal ground into flour
- 1 cup of unsalted room temperature butter (two sticks… if using salted butter do not add additional salt)
- 3 eggs
- 1/2 cup plus 2 tbsp. of THM Gentle Sweet or 1/4 cup of THM Sweet Blend (if using Truvia use 1/2 a cup, if using Swerve use 1 cup)
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp maple flavor
- 1 cup of pecans chopped
- 1 cup of sugar free chocolate chips (if you don’t have those use 1 bar of 85% dark chocolate chopped into chunks or you can also use Lily’s Stevia Sweetened chocolate chips)
- ***NOTE: Here are a couple options for a more fluffy cookie, less butter cookie.
- Option 1.
- 1.5 cups of THM Baking Blend (instead of almond flour)
- 1/4 cup of Oat flour instead of 1/2
- (keep butter and all other ingredients the same but allow to cool 5-10 minutes to harden more)
- Option 2.
- 1.5 cups of almond flour instead of a cup.
- 1/3 cup of oatmeal flour instead of 1/2 cup
- 1 stick of butter instead of 2 sticks of butter.
- Option 3. for a peanut buttery cookie add 1/2 cup of sugar free peanut butter to the batter
- Follow the directions.
Instructions
- Preheat over to 375 degrees.
- Mix butter, sweetener, & flavors together.
- Add in the eggs.
- Mix the rest of the ingredients together well.
- Scoop 1 tbsp. of dough onto the cookies sheet.
- Bake for 9 minutes till the edges are slightly golden brown.
- Allow to cool for 5 to 10 minutes.
- These cookies firm up the longer they sit.
- Enjoy!
Notes
- Please read NOTE in the ingredients section.