Coconut Cream Cookies

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”]

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INGREDIENTS

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

FILLING

3 tblspn coconut oil

1/3 cup ground eryhtritol

1/4 tspn vanilla extract

1 tblspn coconut milk

1/3 cup finely grated coconut

METHOD

• 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

[/recipe]

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