KETO ALMOND JOY COOKIES

Were you a fan of Almond Joy bars as a kid? I mean with that delicious chocolate coating and the chewy sweet coconut centre…Well, I sure was. I’ve always been a fan of anything almond and coconut.. actually one of my favourite low-carb protein bars is the Almond Coconut.

Ingredients:

• 3/4 cup (85g) almond flour
• 1/2 cup + 2 tbsp (70g) coconut flour
• 1/2 cup (60) unsweetened, shredded coconut
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (180g) salted butter, softened
• ~1/2 cup (100g) powdered monkfruit/erythritol sweetener
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tsp almond extract
• 1/4 cup (60g) stevia sweetened chocolate-chips  (I use the Krisda brand)

Topping: 

• 1/4 cup + 2 tbsp (90g) stevia sweetened chocolate-chips
• 1 tsp coconut oil (5g)
• 2 tbsp-3 tbsp (30-45g) unsweetened, shredded coconut

Directions:

1. Pre-heat oven to 350*F.
2. Combine all of your dry ingredients (including coconut) in a bowl.
3. In another large bowl, add your butter, eggs, extracts and sweetener. Beat until well-combined.
4. Add your dry ingredients to your wet and combine.
5. Fold in your chocolate-chips.
6. Roll tablespoon size balls of dough in your hands and place on a greased cookie sheet.
7. Partially flatten each ball of dough, add your almond and sprinkle coconut on the tops.
8. Bake for ~8min, then place the oven on broil, high, for 1 min to crisp up the coconut on top.
9. Remove from the oven and let cool completely before trying to remove from the tray.
10. Place the cooled cookies on a wire rack on top of a cookie sheet and combine your coconut oil and chocolate in a small microwavable bowl.
11. Microwave in 30s increments until melted and drizzle melted chocolate over the tops of each cookie.
12. Place the cookies in the fridge to fully set.
13. Once cookies have set, you can store them in a ziplock bag In the freezer. Eat them warm or cold but either way they are delicious! (I actually prefer them cold!)

Nutrition