Almond Joy Cookies - Low Carb and Gluten Free
Try this Almond Joy Cookies - Low Carb and Gluten Free recipe, or contribute your own.
Try this Almond Joy Cookies - Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 2.72912333190961 g
- Cholesterol 47.0907407405566 mg
- Fat 5.15236333299145 g
- Fiber 0.848126832534653 g
- Protein 2.50753462928603 g
- Saturated Fat 1.83155829669076 g
- Serving Size 1 1 cookie (24g)
- Sodium 19.2493425879435 mg
- Sugar 1.88099649937496 g
- Trans Fat 0.403127870362183 g
- Calories 65 calories
Step-by-step
- In a medium bowl, combine the almond butter and coconut oil and blend well.
- Add the coconut milk, coconut flavored syrup and eggs, blending until smooth.
- Stir in the baking powder, salt, sweetener, dried coconut and flax meal until a stiff dough forms.
- Roll the dough into 18 one inch balls and place on a greased or parchment covered cookie sheet.
- Press lightly on each ball to make a dent.
- Chop your chocolate and place a piece onto each cookie and top with an almond.
- Bake in a preheated 375 degree (F) oven for 20 minutes until browned and slightly puffed.
- Let cool and enjoy!
Bakers frequently err by failing to bring refrigerated eggs to room temperature before combining them with melted coconut oil and almond butter, which causes the fats to seize into grainy clumps rather than emulsifying into a smooth base. Thoroughly blending the wet ingredients first ensures that the coconut milk and sugar substitute distribute evenly throughout the flax meal and dried coconut without requiring excessive mixing that can toughen the final texture. When rolling the stiff dough into the required eighteen portions, dampening hands slightly prevents the high-fat mixture from sticking to palms while maintaining uniform sizing for even baking. Setting the oven to 375 degrees Fahrenheit provides the correct thermal environment to brown the exterior coconut flakes within the twenty-minute window without burning the high-percentage dark chocolate centers. Storing leftover baked goods in an airtight container at room temperature preserves their moisture balance for up to three days, though batches can also be frozen for longer storage provided they are completely cooled before wrapping to prevent condensation damage.
