Sunday, June 16, 2013

Recipe: Low Carb Gluten Free Coconut Cookies

The hunt for the perfect low carb sweet treat continues. These cookies are great because they're low carb, gluten free and nut free meaning you can serve them at school and work functions to cover many diet needs. Due to the high oil and low flour ingredients you should treat this dough as you would shortbread.

Low Carb Gluten Free Coconut Cookies

1/2 cup raw coconut flour
1/3 cup unsweetened coconut
1/2 tspn baking soda
4 tbpsn butter
2 tbspn coconut oil
1 cup Splenda
1 egg


  • Preheat the oven to 165C (325F)
  • Combine dry ingredients in a bowl and mix well
  • Melt the butter and the coconut oil in the microwave for 20 secs on high
  • Add the melted oils and the egg to the dry ingredients
  • Mix well using an electric hand mixture or wooden spoon
  • Tip the mixture onto parchment paper and knead into a dough
  • Place a second piece of parchment paper over the top of the dough and roll to around 5mm depth
  • Place the rolled dough into the fridge - the oils will need to set slightly before you are able to cut the cookie shapes
  • Cut the dough using a small glass or a cookie cutter - due to the high oil content the dough can be volatile simpler shapes are easier to prepare
  • Reform the ball of dough, the heat from your hands should be enough to make the oils malleable again and then roll flat
  • Repeat until all the mixture is used
  • Place on baking paper and put in the oven to bake for 5-7 minutes
  • Once browned leave to cool on a cooling rack, the dough will firm significantly once cooled
  • Makes around 24 small cookies
  • Macros per cookie; 50 calories, 3.4g carbs (1.5g net), 3.8g fat

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