Almond Joy Cookies -- Gluten Free and Low Carb
As I've mentioned previously, I enjoy looking at recipes online. Almond Joy Cookies floated past me the other day. It was crazy loaded with carbs and a HUGE batch of cookies. I decreased the recipe by 3/4 and converted to to being gluten free, sugar free and low carb. It can be made with either regular, organic chocolate chips or unsweetened carob chips.
Almond Joy Cookies -- Gluten Free and Low Carb
Pre-heat the oven to 375F. Line a baking sheet with parchment paper and set it aside.
In a mixing bowl with an electric mixer, mix until fluffy:
1/4 butter (I use Kerrygold brand)
1/3 cup xylitol
1/2 cup coconut sugar
Add and continue to mix until well incorporated:
1 egg
1 teaspoon vanilla extract (recipe here)
Add, mixing after each addition:
1/2 cup ground coconut
1/2 cup almond flour
1/4 ground flax seed meal
1/4 teaspoon salt
1/4 cup shredded coconut
1/4 cup blanched slivered almonds
1 1/4 cups unsweetened carob chips or organic chocolate chips
Using a 1/4 cup scoop, place the balls of dough onto the prepared sheet. Allow plenty of space between the cookies, at least 2." I can only fit five cookies onto my baking sheet. Press the cookies down, so they will spread properly. Bake them at 375 for about 16 minutes. Do not over-bake. They will appear under-done when they are finished. Allow them to rest on the baking sheet for approximately 5 minutes to finish baking. Transfer them to another sheet of parchment paper to complete cooling. Store unused cookies in a covered container in the refrigerator or freezer with parchment between the layers. Makes 10 jumbo cookies.
Enjoy!
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