Delicious, festive, super easy, and guilt-free!
Add the egg yolks, softened butter, and melted coconut oil to a medium-sized mixing bowl. Whisk until well combined and smooth.
Add sweetener, coconut flakes, both nuts, and chocolate chips. Using a spatula, stir all the ingredients together until evenly mixed.
Refrigerate for 45 minutes.
Preheat the oven to 180°C after the cookie mix has been in the fridge for 30 minutes. Line a tray with baking paper.
Remove the cookie mix from the fridge, Using an ice-cream scoop or tablespoon, evenly divide the cookie mix into 12 portions and place on the tray.
Bake for 10 minutes or until just golden brown.
Remove from the oven and let cool completely. Cookies will harden as they cool and become firm to handle.
Simply utilize the 4 egg whites from this recipe and make some COCONUT MACAROONS as a bonus snack.
Ingredients
Directions
Add the egg yolks, softened butter, and melted coconut oil to a medium-sized mixing bowl. Whisk until well combined and smooth.
Add sweetener, coconut flakes, both nuts, and chocolate chips. Using a spatula, stir all the ingredients together until evenly mixed.
Refrigerate for 45 minutes.
Preheat the oven to 180°C after the cookie mix has been in the fridge for 30 minutes. Line a tray with baking paper.
Remove the cookie mix from the fridge, Using an ice-cream scoop or tablespoon, evenly divide the cookie mix into 12 portions and place on the tray.
Bake for 10 minutes or until just golden brown.
Remove from the oven and let cool completely. Cookies will harden as they cool and become firm to handle.
Simply utilize the 4 egg whites from this recipe and make some COCONUT MACAROONS as a bonus snack.