Good Lifestyle

These cookies are a dream come true for any coconut lover after aKeto diet. They combine three coconut nuts of coconut flakes, coconut butter and coconut oil. During the cookies is a melted chocolate drizzle at the bottom of glucides without sugar. Is it better than that?

When cooking with coconut oil, you will quickly realize how many oil is and tasty. This does not necessarily mastery your bakery products, it simply frees a pleasant and sweet aroma to your creations. Most recipes calling coconut oil actually call for unrefined coconut oil (blank) made from cool coconuts and minimal treatment, which preserves its aroma. However, if you are a little worried about the coconut aroma, you can use refined coconut oil, which crosses a more elaborate transformation and is stripped of the smell of coconut and flavor - Nutritional benefits such as high content of healthy saturated fats are the same. for both.

Give 18 cookies

Ingredients

1/4 cup (28g) bleached almond flour asBob Red Mill
1 1/2 cups (90g) unsweetened coconut flakes, likeBob Red Mill
1/4 cup of coconut butter, likeArtisana Organics
1 tablespoon of coconut oil plus 1 tbsp. For a chocolate drizzle
2 TSP Vanilla extract
1/4 c. TSP Fine Sea Salt
4 large egg whites
1/4 cup (48g)Monkfruit powder sweetener of lakanto
1/3 cup of dark chocolate chips without sugar, likeChoczero

How to do it

1. Preheat the oven to 375 ° F; Line a large cooking sheet with parchment.
2. In a culinary robot, combine almond flour, coconut flakes, coconut butter, 1 tablespoon of oil, vanilla and salt and pulse until the mixture is shredded and well combined.
3. In a large bowl, beat the egg whites with sweetening with an electric mixer up to the shape of the firm peaks. Fold a third of the egg whites in the coconut mixture to lighten it, then fold the remaining egg whites softly but carefully.
4. Use a tablespoon of 1 1/2 soup or two spoons with cooking dough on a pastry plate, spaced 1 inch apart. Bake until cookies begin to transform lightly and spring lightly when you touch, about 10 to 13 minutes. Let cool on a wire sheet for 5 minutes, then transfer the cookies directly to the rack to completely cool. (Cookies are very soft but firm as they cool.)
5. Meanwhile, in a tight heat bowl on a pan of trembling water, combine chocolate chips and 1 teaspoon of tea coconut oil. Let stand, stirring from time to time until melt. Remove from the pot. Using a fork, chocolate drizzle on cookies (alternatively, a spoon in a zipper storage bag, seal, snipe a corner, and chocolate drizzle on the cookies).
6. Refrigerate to adjust chocolate.

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