Jeri Mills M.D.

Jeri’s Lower Carb, GF Coconut Fudge Cookies

Recipe: Jeri’s Lower Carb, GF Coconut Fudge Cookies

Have been imagining some ways to do a lower carb cookie. When a chocolate-coconut recipe finally solidified in my brain this morning, I jumped out of bed, ran to the kitchen, wrote down the recipe and started baking.

The results are quite yummy. Rich, chocolaty and not too sweet. I did half as modified drop cookies and half as rolled wafers. Like both. Hope you do too!

RECIPE:Jeri’s Low Carb, GF Coconut Fudge Cookies

2 cups blanched almond flour
¼ cup date sugar
¼ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon instant coffee powder (decaf)
1 cup finely shredded UNSWEETENED coconut
………………..
5 Tablespoons butter (or coconut oil)
2 Jumbo eggs
½ teaspoon vanilla
1/8 teaspoon almond extract

IN a FOOD PROCESSOR add the almond flour, sugar, cocoa powder, salt , baking powder and coffee and pulse till well combined.

Add the coconut then pulse till all the dry ingredients are well combined.

Melt the butter then pour it into the dry ingredients and pulse till well mixed.

IN A SMALL BOWL whisk together the eggs, vanilla and almond extract then pour into the food processor and pulse until a dough forms.

Turn the dough onto a plate.

NOW YOU HAVE 2 CHOICES:
OPTION ONE:

1.) Divide by heaping teaspoon and roll each piece gently in your hands to form a ball (app 1¼ inches in diameter) Makes 36 balls
2.) Evenly space the balls on two cookie sheets lined with parchment paper
3.) Gently press the tops with your hand till they are just slightly flattened and (about 3/8 inches thick)
4.) Bake at 350° for 12- 15 minutes
5.) Outside will be crisp, centers will be chewy and fudgy

OPTION TWO
1.) Divide the dough in half
2.) Roll each half between two pieces of parchment paper till the size of a cookie sheet.(about 3/8 inch thick)
3.) Remove the top piece of parchment then, using a sharp knife, cut into 1½ inch squares
4.) Place the cookies still on the bottom parchment onto a cookie sheet
5.) Repeat with the second half of the dough
6.) Bake at 350° for 10-12 minutes
7.) These will be thin, crisp and reminiscent of chocolate graham crackers

Can’t decide which way I like them better. I think which ever one I am tasting at the moment is my favorite☺

Nutritional info for the 36 cookie balls:
GRAMS Protein Total Carbs Sugar Fiber
Entire batter 72 108 39 41
One cookie 2.1 3 1.1 1.1

If you’re less carb conscious, it would be yummy to put a chocolate chip in the center of each ball.

JeriMillsMD.com/gluten-free