Chocolate Coconut Cookies
These are soft in texture - very simple cookie, but tasty!
1/3 cup coconut flour (Netrition.com)
1/3 cup cocoa powder
1/4 cup Splenda Granular
2 tbsp powdered Erythritol
1/4 tsp salt
2 eggs
2 tbsp coconut oil, melted
1/2 cup sugar free chocolate chips, OR
a mixture of chocolate chips and raisins or chopped nuts
In medium bowl, combine coconut flour, cocoa powder, Splenda Granular, Erythritol and salt; stir together well. In another bowl, beat eggs and stir in coconut oil. Stir egg mixture into coconut flour mixture. Stir in chocolate chips. Form balls and place on greased cookie sheet. Dip base of small glass in Splenda and press each ball flat. Sprinkle with extra Splenda, if desired, for during baking or after. Bake at 350°F for 10 to 14 minutes.
Nutritional Analysis: 16 cookies, 1 per serving
53.4 calories, 1.5 g protein, 3.7 g fat, 3.1 g carbs