Keto Coconut Cookies with Chocolate Drizzle

Keto Coconut Cookies with Chocolate Drizzle

If loving a cookie is wrong…I definitely don’t want to be right!

These are low carb and keto-friendly, super easy to make, and total yum…in other words, a win-win-win!!!

Here’s all you need to get started:

These cookies are made with unsweetened shredded coconut instead of flour. (I like Bob’s Red Mill brand.) This keeps the carbs down and the flavor high! 

I added unflavored collagen peptides to increase the protein and for the amazing benefits for your skin, nails, and hair. Why not eat a cookie that makes you prettier?!?!

Granulated monk fruit sweetener is used instead of sugar. This is my favorite sweetener to use in any keto or low carb baking because it measures and tastes just like sugar. I use the Lakanto brand (it is my favorite!)

Melted butter and two eggs make the cookies moist and delicious, and they are drizzled with a little bit of extra dark chocolate after baking.

So here you go…

HHH Coconut Cookies

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 4-6 scoops of collagen peptides (I use Further  Food)
• 1/4 cup + 2 tablespoons granulated monkfruit sweetener (I use Lakanto brand)
• 1/4 cup melted butter
• 2 eggs, lightly beaten
• super dark chocolate (I used half a bar of Lindt 90%)

Directions:

1. Combine dry ingredients in a large bowl. Add butter and eggs and stir until thoroughly combined.
2. Roll mixture into 12 equal balls with your hands (it will be messy…that’s part of the fun!) and place evenly on a large baking sheet.
3. Gently flatten with your hands and bake for 10 minutes.
4. When thoroughly cooled, melt the chocolate over very low heat and drizzle on top. Pop in the fridge for a few minutes to harden the chocolate.
5. Enjoy these Keto coconut cookies with chocolate drizzle!

These are big cookies…you will only need one!