Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup oats
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol or another sugar substitute Adjust sweetness to taste
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
Optional Add-ins
- 1/4 cup sugar-free chocolate chips or nuts Fold in if desired
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, oats, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, mix melted coconut oil, egg, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If adding chocolate chips or nuts, fold them in now.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, until set but still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 2gSugar: 1g
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze in a freezer-safe bag for up to three months. Let them thaw before enjoying.
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