Chocolate Coconut Almond Cookies, Gluten Free

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My mom and I just made up this reasonably low-carb, high-protein cookie recipe. The cookies are a bit gooey inside and delicious!

1 cup coconut flour
3/4 cup agave nectar
1/4 cup sliced almonds
1/4 cup ground flax
3/8 cup cocoa powder
1/2 cup butter, melted
1/4 cup cottage cheese
1/2 cup erythritol
2 eggs
1+ tsp vanilla
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp sea salt (or sprinkle lightly on top of cookies)

Combine all ingredients and mix. Drop on a greased cookie sheet and sprinkle sliced almonds on top. Bake at 325*F for 15-20 minutes. Chill overnight. Makes 50 teaspoon-sized drops.

For you low-carb nuts out there: use less agave nectar, more erythritol, another two eggs, and two scoops protein powder.

Nutrition Facts
per cookie: ~60 calories, 3g fat, 2g fiber, 1g non-sugar carbs, 4g sugar, 2g protein

July 23, 2008 | Filed Under Recipes

 

Comments

4 Responses to “Chocolate Coconut Almond Cookies, Gluten Free”

  1. sarah beth on July 24th, 2008 8:43 am

    That looks disgusting.

  2. derekawesome on July 24th, 2008 12:45 pm

    Well I forgot the fact that you *bake* it, which I’ve now edited in ;)

  3. mom on August 15th, 2008 6:48 am

    disgusting is grammy’s favorite word. disgusting is something that describes racism or those long worms that come out of the african people when they slice their skin. but not a cookie recipe.

  4. sb on August 15th, 2008 9:05 am

    dis·gust·ing
    –adjective
    causing disgust; offensive to the physical, moral, or aesthetic taste.

    offensive to the physical taste

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