- 12
Ingredients
- 1/4 cup butter
- 1/3 cup Swerve Sweetener
- 2 tsp yacon syrup (can sub blackstrap molasses)
- 1/4 tsp xanthan gum
- 1/4 cup Bob's Red Mill almond meal
- 6 tbsp Bob's Red Mill shredded coconut
- 1/2 tsp vanilla extract
Preparation
Step 1
Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.
Notes
Makes 12 cookies. Each cookie has 1.16 g NET CARBS.