RECIPE BY: Bonnie Carlson Kaypaghian
Makes 15 Cookies / Approx 9 Carbs Per Cookie
Ingredients
- 1 Cups Blanched Almond Flour (Finely Ground)
- 1 Cup Unsweetened Shredded Coconut
- 1/2 Cup Raw Organic Cacao Powder
- 6 Large Egg Whites
- 1/4 Cup Honey
- 2 t. Organic Vanilla Extract
- 2 T. Dr. Bronner’s Coconut Oil, Melted
- 1/2 t. Salt
Instructions
1. Preheat oven to 350 degrees. Melt the coconut oil.
3. In a medium sized bowl, combine all dry ingredients. In a separate medium sized bowl, whisk the egg whites and the honey until fluffy, then fold in the dry ingredients.
4. Refrigerate the batter for at least 4-5 hours (you want the batter firm so you can scoop it with a mini ice cream scoop.)
5. When the batter is firm enough to scoop with a mini ice cream scoop, make 15 mounds of dough and place on a lined baking sheet. (Note: these cookies do not rise or expand, so they can be closer together than normal cookies.)
6. Bake at 350 for 15 minutes let cool. Store in an airtight container.
Enjoy!
These recipes are fantastic! But they don’t indicate if they are a ketobiotic or hormone feasting recipe. That would be helpful. Thank you!
6 egg whites, any suggestions what I can do with the 6 yolks please?
I made my morning sunnyside egg breakfast from the 6 egg yolks. :)
You might also use them in making eggbites which can be frozen and used for a nice grab n’ go option. Thanks!