Kuchnia

The recipe makes 28 big chewy cookies.

Ingredients:

10.5oz (300g) blanched almond flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup (100ml) extra virgin coconut oil, melted + 1.5 tbsp (1 metric tbsp)
1 tsp vanilla extract
1/4 cup (3 metric tbsp) honey
1/2 cup (60g) erythritol powder
1/2 cup (1/3 cup metric + 1 metric tbsp) flaked unsweetened coconut
3oz dark chocolate baking chips ( we used "Enjoy Life" brand) (make sure that the chocolate chips you use do not have more than 6g net carbs per 15g chocolate)

Preparation:

1. Heat oven to 335F (170C)

2. Gently melt coconut oil in a small saucepan, stir in erythritol, vanilla and honey and stir until erythritol is dissolved and mixture is smooth. Set aside.

3. In a medium bowl combine almond flour, salt and soda.

4. Pour coconut oil mixture into bowl with dried ingredients and stir to mix.

5. Stir in flaked coconut and chocolate chips..

6. Scoop into 28 evenly spaced portions using a size 60 small scoop onto 2 half cookie sheets lined with silpat (silicon mats) (14 per tray). Flatten each cookie to about 2" (5 cm) across.

7. Bake for 12 minutes rotating trays half way through baking time.

8. Allow to cool on trays and then freeze for 30 minutes. Peel cookies off trays and store in frezer bags. These cookies are best eaten straight from the freezer for the densest, chewiest texture.

Nutrition Information per cookie:131 calories, 11.5g fat, 6.8g total carbs, 1.5g fiber (5.3g net carbs), 2.44g protein.