If you are a lover of coconut and are wanting to cut out refined carbohydrates from your diet then these delicious low carb coconut cookies are for you. They are made with coconut butter, coconut flour, shredded coconut, coconut milk, and coconut essence for a more intense coconutty flavour. These cookies are sweetened naturally by all that coconut plus with stevia.
Due to my adventure race last Sunday consisting of a 1.5km ocean swim, a 16km ocean and river paddle, a 12km trail run, a 22km mountain bike and a 2km run to finish I had to crop out a nasty sore on my thumb in the lower picture. I plan to post about the race very soon, which was so much fun might I add and made even better by the fact that I was the first female finisher, and how ‘fat adaptation’ and a low carbohydrate diet has helped me to be a better endurance athlete.
Low carb coconut cookies
Makes 10 cookies
1 cup desiccated coconut
½ cup coconut flour
1 cup shredded coconut
2 tablespoons stevia
½ cup reduced fat coconut cream or coconut milk
1/3 cup Greek yoghurt
½ teaspoon coconut essence
½ teaspoon vanilla extract
Measuring cups and spoons
Large mixing bowl
Large, flat baking tray or pizza tray
- Preheat oven to 160°C. Add the desiccated coconut to a food processor and process until it forms coconut butter (this takes at least 5 minutes).
- Meanwhile mix together the coconut flour, shredded coconut and stevia in a large mixing bowl. Add in the coconut butter, coconut cream or milk, Greek yoghurt, egg, coconut essence and vanilla extract and mix well to combine the wet and dry ingredients.
- Shape the mixture into 10 small balls and flatten into round cookies. Bake at 160°C for 20 minutes. Allow the cookies to cool before eating.