4 Ingredient Chocolate Coconut Cookies

Listing Results 4 Ingredient Chocolate Coconut Cookies

If using homemade chocolate, no bake cookies need to be kept refrigerated. Nutrition Facts 4 Ingredient Paleo Vegan Chocolate Coconut Cookies Amount Per Serving …

Rating: 5/5(23)
Total Time: 10 minsCategory: Dessert, SnackCalories: 43 per serving1. Line a large baking tray or platter with parchment paper and set aside.
2. In a high-speed blender or food processor, add your unsweetened coconut and blend until a fine consistency remains. Add your granulated sweetener of choice and blend for an extra minute.
3. Add your coconut milk and continue blending, scraping down the sides. Once a thick dough remains, remove and place in a large mixing bowl. Lightly wet your hands and form small balls. Place on the lined baking tray and press each ball into a cookie shape. Place cookies in the freezer to firm up.
4. Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.

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1 cup unsweetened coconut flakes ¾ cup chopped pecans Instructions Preheat oven to 350°F. Cover a baking sheet with parchment …

Ratings: 1Category: DessertCuisine: AmericanTotal Time: 25 mins1. Preheat oven to 350°F. Cover a baking sheet with parchment paper.
2. Combine all ingredients in a medium bowl.
3. Scoop heaping tablespoons onto the prepared baking sheet.
4. Bake for 14 minutes or until lightly browned. Cool completely.

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2 tbsp unsweetened cocoa powder 1/4 cup coconut flour Instructions Line a large baking sheet with parchment paper. In a large bowl, …

Rating: 5/5(3)
Total Time: 10 minsCategory: DessertCalories: 125 per serving1. Line a large baking sheet with parchment paper.
2. In a large bowl, add almond butter, syrup and cocoa powder. Stir until all ingredients are completely mixed together and a uniform paste forms. Taste and add more syrup if needed to suit your personal preference.
3. Add in coconut flour and stir until evenly combined. Using a 1.5 tbsp cookie scoop, scoop dough. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.
4. Use the palm of your hand to press and flatten dough ball into a cookie shape between 1/4 and 1/2 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. If you are adding chocolate chips, add them to the surface of each cookie, pressing each one partially into the cookie.

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1/3 cup coconut oil 1/2 cup keto maple syrup Instructions Line a large plate or baking tray with parchment paper and set aside. In a large …

Rating: 4.9/5(187)
Total Time: 12 minsCategory: DessertCalories: 124 per serving1. Line a large plate or baking tray with parchment paper and set aside.
2. In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
3. Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.

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1 1/2 cups coconut palm sugar 2 large eggs 1 cup dark chocolate chips (I used 70% cocoa) Instructions Preheat the oven to 350 …

Rating: 4.8/5(4)
Calories: 155 per servingCategory: Dessert1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Scoop the nut butter, palm sugar, and eggs into the bowl of an electric mixer and beat until smooth. Scrape the bowl and beat again. Then slowly mix in the chocolate chips.
3. Using a 1 1/2 tablespoon cookie scoop, portion the dough out onto the baking sheet. You can place them fairly close together because they will not expand. Use a fork to press the tops down to about 1/2 inch thick.
4. Bake for 10-12 minutes. Allow the cookies to cool completely on the baking sheets. They are too soft to pick up until cooled. Store in an airtight container for up to 2 weeks.

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1 cup unsweetened coconut flakes 2 egg whites large 1 cup keto chocolate chips or dark chocolate chips Instructions Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside. In the bowl of an …

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4-Ingredient No Bake Chocolate Coconut Cookies (Paleo, Vegan, Keto, Sugar Free, Gluten Free)-An easy recipe for chocolate coconut no bake cookies using just 4 ingredients! Easy, …

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1 pinch Salt. Instructions. First, preheat the oven to 160°C. Now, add all ingredients to a bowl and mix them thoroughly with a hand mixer or eggbeater until you have a homogenous mixture. Then, put a piece of baking paper onto …

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1/3 cup sugar-free mini chocolate chips 1/2 tsp vanilla optional Instructions In the bowl of a stand mixer, add butter and erythritol. Cream with the paddle attachment until light …

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Line a baking sheet with parchment paper. In a medium sized bowl, mash bananas. To the bowl, stir in oats, coconut and chocolate chips. Using an ice cream scoop, …

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The cookies don't require baking or cooking and everything is mixed in one bowl. They are keto-friendly but they can be adjusted for those not following a keto diet. Sep 11, 2020 - These 4

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Step 1. Preheat your oven to 350 degrees. Whisk egg whites until they form loose peaks. Melt coconut oil, butter and mix in cocoa powder. Whisk in agave, vanilla and salt until evenly …

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Melt the keto chocolate chips and coconut cream together. Stir the two ingredients together until smooth. You’ve just created your coconut chocolate layer! Pour, …

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Directions. Cream together the butter, erythritol, stevia, polydextrose and molasses. Mix in the eggs and vanilla. Stir in coconut flour and salt. Mix in coconut and chocolate chips. Drop …

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