Coconut Chocolate Chip Cookies
Coconut chocolate chip cookies are filled with chocolate chips and chopped pecans. Mix, scoop, and bake for an easy low carb sweet treat.
Servings: 24 cookies
Equipment
Ingredients
- ⅓ cup butter softened
- 3 Tablespoons Swerve sweetener
- 4 egg yolks
- 1 cup sugar-free chocolate chips
- 1 cup unsweetened coconut flakes
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350°F. Cover a baking sheet with parchment paper.
- Combine all ingredients in a medium bowl.
- Scoop heaping tablespoons onto the prepared baking sheet.
- Bake for 14 minutes or until lightly browned. Cool completely.
- Cool completely and store in the refrigerator.
Notes
- Cool completely and store in an airtight container in the refrigerator for up to one week or freeze for up to two months. Separate layers with parchment to prevent sticking. Thaw in the refrigerator or enjoy chilled.
- Freeze cookie dough, wrapped tightly in plastic wrap, for up to 6 weeks.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 23mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg