Coffee & Sweets
Healthy Coconut Flour Vanilla Cookies
There is not much introduction here – a lighter, low-carb and protein-rich version of the famous traditional classic cookies that was baked for us by our grandmothers.
Our version is also sugar-free, with stevia as a sweetener – both in the cookies and in the topping because we used dark chocolate with stevia instead of regular sugar.
Coconut Flour Vanilla Cookies
Servings: 4 people
Time to prepare: 45 minutes
Ingredients (for baking tray with dimensions 10″ x 8″)
Cookie dough:
- 5 eggs
- 1 egg white
- 60 g whey protein from vanilla
- 1 teaspoon stevia powder
- 1 tablespoon coconut flour
- 4-5 tablespoons milk
Topping:
- 200 g dark chocolate without sugar
- 18 tablespoons milk
- 100 g of shredded coconut
Preparation:
- Preheat the oven to 350 ° F. Line a baking tray (or loaf mold) about 10″ x 8″ or slightly smaller with baking paper.
- Separate the egg yolks from the egg whites. Put all the egg whites in a mixer and beat them until stiff.
- In another bowl, mix the egg yolks with stevia, whey protein and coconut flour and 4-5 tablespoons of milk. Add a couple of tablespoons of the mixed egg whites to “lighten” the mixture. Carefully mix the rest of the egg-white mixture into the egg yolks with a spatula. Be careful not to squeeze too much air out of the egg whites in the process as the mixture must remain airy.
- Carefully arrange the mixture in a mold and bake for about 15 minutes. Remove and cool, and when cool, cut the cookies into cubes.
- For the chocolate topping, melt the chopped chocolate with the milk, stirring to combine nicely. Place in one slightly deeper bowl and place the shredded coconut in another bowl.
- Dip the cookie cubes into the chocolate with a fork first, then roll in the coconut. Allow the chocolate to set and then serve.