Low-carb, Low-calorie Coconut Cookie
A low-carb, low-calorie adaptation of Nestle Toll House Cookies
Ingredients
- 80 g oat fiber
- 44 g whey protein isolate
- 0.5 tsp baking soda
- 0.5 tsp salt
- 55 g yogurt
- 75 g allulose
- 75 g erythritol
- 7.5 g molasses
- 1 tbsp vanilla extract
- 2 egg yolks
- 10 g unsweetened almond milk
- 40 g shredded coconut
Instructions
- Preheat oven to 375 °F.
- Whisk together oat fiber, whey protein, baking soda, and salt.
- Cream yogurt, allulose, erythritol, molasses, and vanilla with a stand or electric mixer.
- Beat in egg yolk and almond milk, then slowly beat in oat fiber mixture and shredded coconut.
- Transfer to a lined baking sheet (I use a 1″ cookie scoop) and bake for 11 min.
- Let cool on a wire rack, then serve.
Notes
0.7g net carbs per cookie.
Cookie dough can be frozen and stored for at least 1 month before baking.
Unlike regular cookie recipes, this does not benefit from letting the dough rest in the refrigerator before baking (spreads less and doesn’t taste quite as good). If you don’t want to bake immediately, put the dough in the freezer.
Nutrition information calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
Nutrition
Serving: 1cookieCalories: 36.3kcalCarbohydrates: 5.9gProtein: 3.2gFat: 2.2gFiber: 5.3g
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