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Buttery Coconut Cookies
Buttery Coconut Cookies – Keto, Low-Carb, Gluten-Free

Ingredients

150 g coconut flour
25 g coconut oil
25 g butter, unsalted, softened
1 egg, room temperature
50 g sweetener, powdered (confectioners')
1 tsp vanilla extract
1/2 tsp baking soda
50 g chocolate, unsweetened (optional)
When you get tired of the regular chocolate chip, try these simple buttery coconut cookies. They are real game changers!

Instructions

1.Preheat the oven to 150°C and mix the butter, coconut oil, sweetener and vanilla in a food processor until smooth.
2.Add the egg and process until well combined. Add dry ingredients and process until soft dough is formed. It will be a bit sticky, but do not worry - after the temperature of the dough lowers, it will be less sticky.
3.Use a scoop to form the cookies of same size. You can make big ones (like I do) and you will get 12-15 cookies, or you can use a smaller scoop and make smaller cookies. If so, don't forget to shorten the time of baking.
4.Place the small cookie dough balls on a baking sheet that has been lined with baking paper. I usually press them and flatten a bit so that they turn into a nice round cookie.
5.Bake for 15-20 minutes or until golden yellow, going brown on the edges.
6.When your cookies turn golden, take them out, let them cool down completely and (this is optional) dip one half into molten chocolate. You can also sprinkle the dipped part with coconut flakes, crushed hazelnut, almond flakes...

Cookies are everyone’s favorite simple treat. And there are few simple reasons behind that. These cookies can be incredibly versatile in terms of flavor; they are super easy to make, and they can last for days. When you want to give classic chocolate chip cookies a rest, try these buttery coconut cookies.

I made these cookies numerous times, every time changing the recipe a bit. And I am pretty sure that this one is THE recipe. The ingredients are simple, and you probably have them in your pantry all the time.

I’ve made them with lard (yes, lard is fantastic for making cookies), coconut oil, butter, and somehow realized that the coconut oil and butter combination works the best. Of course, you can use just one kind of fat.

If you are allergic to nuts, these coconut cookies are for you – no almond flour! If you are allergic to gluten – these guys are gluten-free! In case you are super strict with your daily carb intake, each cookie contains less than 1g of net carbs!

When the occasion calls for it, you can fancy these buttery cookies up (I just made up a word, I think) and dip them into chocolate, sprinkle with coconut or almond flakes, crushed hazelnut, etc.

The nutrition information calculated below is for the batch of 15 cookies without the chocolate coat. If you decide to do so, don’t forget to add the calories for all the ingredients you are using.

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