Ingredients:
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or a sugar substitute (ensure it’s a 0-point option)
- 1/4 cup unsweetened almond butter
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1/4 cup chopped almonds (count the points based on the portion size)
Instructions:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the unsweetened shredded coconut, almond flour, unsweetened cocoa powder, and powdered erythritol. Make sure your chosen sugar substitute is truly 0 points.
- In a separate microwave-safe bowl, melt the almond butter. You can do this in 20-30 second increments, stirring each time until it’s fully melted and smooth.
- Stir the melted almond butter into the dry ingredients to create a cohesive mixture. If the mixture is too dry, you can add a small amount of water to help it come together, but be cautious not to add too much.
- Add the pure vanilla extract and almond extract to the dough, and mix well.
- Shape the dough into tablespoon-sized portions and place them on the prepared baking sheet.
- Press a few chopped almonds onto the top of each cookie. Be mindful of the portion size and adjust the number of almonds to minimize points.
- Bake the cookies in the preheated oven for about 12-15 minutes or until they are set and the edges are lightly browned. Keep a close eye on them to avoid over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
