Soft and chewy paleo coconut cookies with about 100 calories and only 2 grams of sugar for a 3-cookie serving!
Ingredients
5 tablespoons canned unsweetened, full-fat coconut milk (stir before measuring)
3/4 teaspoon pure vanilla extract
1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
1/8 teaspoon fine salt
1 cup (115 g) almond flour (I used Bob's Red Mill Almond Meal/Flour)
1/2 cup (50 g) unsweetened shredded coconut
Instructions
Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
Whisk together the coconut milk, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond meal and dried coconut. Cover the dough and chill in the freezer for 5 minutes.
Scoop the dough out and roll into 1 tablespoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball.
Bake until the cookies are a very light golden color on the bottom but are still sandy colored on top, about 14 to 16 minutes, rotating the tray once.
Cool completely on the tray before removing and serving. Store layered between parchment paper in an airtight container at room temperature for up to 2 days, or up to 5 days in the fridge.
Notes
Stevia: Here is a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures 1/2 teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.