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:

1. Preheat the oven to 350 ° F. Line a baking tray (or loaf mold) about 10″ x 8″  or slightly smaller with baking paper.
2. Separate the egg yolks from the egg whites. Put all the egg whites in a mixer and beat them until stiff.
3. 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.
4. Carefully arrange the mixture in a mold and bake for about 15 minutes. Remove and cool, and when cool, cut the cookies into cubes.
5. 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.
6. Dip the cookie cubes into the chocolate with a fork first, then roll in the coconut. Allow the chocolate to set and then serve.