Ingredients:
13.5 oz (1 can) coconut milk
2/3 cup granulated Swerve
2 tsp vanilla
1 cup coconut flour
1.5 cup almond flour
1/2 cup unsweetened cocoa powder
1 large egg
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2/3 cup sugar free chocolate chips (I used Lily's)
Instructions:
1) Pre-heat oven to 350 degrees.
2) Mix together canned coconut milk and Swerve.
3) Add in the vanilla, coconut flour, almond flour, cocoa powder, egg, salt, baking powder, baking soda. Stir well.
4) Mix in chocolate chips.
5) Place flattened cookie dough balls on a cookie sheet. (They don't change shape much - if at all - while in the oven, so make sure they're in ideal cookie shape).
6) (optional) Press in additional chocolate chips into the surface of the cookies.
8) Bake for about 20 minutes.
9) Let cookies sit for 15 minutes as they solidify, and enjoy!
Picture Instructions:
Nutrition Facts:
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