To determine the nutrient breakdown of each cookie, I entered the ingredients into 'my fitness pal'. Each cookie, based on the total number of cookies I made (58), has the following breakdown: calories: 91; carbs 5 grams; fat 8 grams; protein 1 gram; sodium 17 grams; and, sugar 2 grams.
|Just out of the oven.|
2 cups coconut flour
1 cup finely chopped walnuts or pecans
3 tbsp shredded coconut
1/2 cup Splenda
2 tsp cinnamon
1 tsp baking soda
2/3 cup chocolate chips
1 cup sour cream or coconut milk
1 cup olive oil, melted coconut oil or melted butter
1/2 cup sugar free vanilla syrup (e.g. DaVinci or Torani brands)
3 large eggs, lightly beaten
1 tsp vanilla or almond extract
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or grease it. In a medium size mixing bowl, combine the flour, nuts, coconut, Splenda, cinnamon, baking soda and chocolate chips.
In a separate bowl, whisk together the sour cream or coconut milk, oil or butter, vanilla syrup, eggs and vanilla extract.
Add the wet mixture to the coconut flour mixture and stir until it is combined. If the mixture is too thick, add some almond or soy milk one tablespoon at a time until it seems that the batter sticks together.
Using your fingers, gather the dough into one inch mounds and drop them onto the baking sheet and flatten with a fork. Bake for 20 minutes. Cool on racks. Makes about 58 cookies.
Adapted from the 'Wheat Belly' book.