Dairy Free/ Desserts/ Gluten Free/ Low Carb/ Paleo/ Snacks/ Vegan/ Vegetarian

Coconut Cream Cookies

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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..

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Coconut Cream Cookies

Low carb cookies with a coconut filling
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Course: Desserts
Cuisine: American
Keyword: Low carb cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 cookies
Calories: 275kcal
Author: Angela Coleby

Ingredients

  • 1 3/4 cups almond flour
  • 1/3 cup cocoa powder unsweetened
  • 1/4 cup erythritol, ground low carb sweetener
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 medium egg beaten
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla extract

Filling

  • 3 tablespoons coconut oil
  • 1/3 cup erythritol, ground low carb sweetener
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon coconut milk
  • 1/3 cup desiccated coconut unsweetened

Instructions

  • Preheat the oven to 170C/325F degrees.
  • Mix the almond flour, cocoa powder, erythritol, baking soda, salt and xanthan 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.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1cookie | Calories: 275kcal | Carbohydrates: 8g | Protein: 6g | Fat: 27g | Fiber: 4g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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8 Comments

  • Reply
    Bharat
    November 5, 2019 at 4:48 am

    I don’t see the recipe here.

    • Reply
      Angela Coleby
      November 6, 2019 at 8:41 am

      Recipe card finally updated!

  • Reply
    Donna
    February 18, 2016 at 12:07 pm

    What is the carb count for these

    • Reply
      Angela Coleby
      February 18, 2016 at 5:20 pm

      Hi Donna, I’ve updated the recipe with the nutritional information. A cookie should be about 4g net carbs each.

      • Reply
        Donna
        February 18, 2016 at 5:41 pm

        Thank you so much

  • Reply
    snapshotstacy
    January 4, 2012 at 9:47 am

    About how many cookies does this make?

    • Reply
      Angie C
      January 4, 2012 at 9:51 am

      This should make about 8 thick ones…you could squeeze about 10 out if you made them flatter.

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