These are yummy sandwich cookies with a creamy coconut filling. Low carb, gluten free goodness! And my favourite sugar substitute erythritol again. You CAN eat delicious cookies without fear of the scales the next morning or a sudden sugar rush!
I like the filling as it reinforces my love of coconut and all that is good with it! I am using xanthan gum here for a binding agent. I sometimes use this in my pastry recipes and purchase this from my local organic health store. For the ground erythritol I simply process granulated erythritol in a blender until it looks like icing sugar. I may play around with these cookies too…am thinking something ginger with either a lemon or lime filling…mmmm..
[recipe title=”Coconut Cream Cookies” servings=”8-10″ time=”25mins” difficulty=”easy”]
1 3/4 cup almond flour
1/3 cup cocoa powder
1/4 cup granulated erythritol
1/2 tspn baking soda
1/2 tspn salt
1/2 tspn xanthan gum
1 egg, beaten
1/4 cup coconut oil
1/2 tspn vanilla extract
3 tblspn coconut oil
1/3 cup ground eryhtritol
1/4 tspn vanilla extract
1 tblspn coconut milk
1/3 cup finely grated coconut
- Preheat the oven to 170C/325F degrees.
- Mix the almond flour, cocoa powder, erythritol, baking soda, salt and xantham gum.
- Add the egg, coconut oil, vanilla extract and stir until the mixture becomes a dough.
- Roll 1 inch balls of the mixture and place on a parchment baking sheet (on a baking tray).
- Flatten the balls out with the palm of your hand to about 1/4 inch thick.
- Bake for about 8-10 minutes and let cool on the pan.
- Make the filling by mixing the coconut oil and powdered erythritol. Add the vanilla, coconut milk and grated coconut until smooth.
- Spread the mixture onto a cookie and top with another cookie to make a sandwich.
- Eat and enjoy!
Nutritional Info per cookie (based on a batch of 8) – 275 Calories, 27g Fat, 6g Protein, 8g Carb, 4g Fibre, 4g Net Carb
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