RECIPE BY: Bonnie Carlson Kaypaghian

Makes 15 Cookies / Approx 9 Carbs Per Cookie


  • 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


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.