COCONUT COOKIES
4 eggs
1/4 cup coconut oil or 1/4 cup melted unsalted butter
1/2 teaspoon vanilla
1/3 cup coconut flour, sifted (1 1/4 ounces)
1 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon baking powder
4 ounces mozzarella cheese, shredded
In a medium bowl, whisk together the eggs and coconut oil or butter. Add the vanilla and liquid Splenda, if using. Combine the coconut flour with the granular Splenda and baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until golden brown.
Makes 6 cookies
Can be frozen
With granular Splenda:
Per Serving: 229 Calories; 18g Fat; 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 213 Calories; 18g Fat; 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
These are a sweet variation of the Cheddar Biscuits recipe. They are a cake-like cookie and the mozzarella cheese isn't noticeable other than a very slight tang. I wasn't sure how much sweetener to use so I guessed at 1 cup. They're quite sweet so you may want to start with 1/2 cup then taste the batter and see if you need more. If you use butter instead of coconut oil, you may want to add some coconut extract. I used extra virgin coconut oil and it gave them a nice coconut flavor. I think they might be nice with a little freshly grated orange zest in them. I like these but I think they're a little too ugly to serve to company. Click the photo to see a close-up.