These delicious keto cookies are made using coconut oil and can be made vegan by replacing the butter and eggs. A tasty treat to enjoy this festive season.
¼ cup Coconut Oil
3 tbsp Butter, softened (Optional: use dairy-free spread)
3 tbsp Erythritol
½ tsp Kosher Sea Salt
4 Large Egg Yolks (Optional: You can use vegan egg replacer)
1 cup Sugar-free Dark Chocolate Chips
1 cup Coconut Flakes
¾ cup Roughly Chopped Walnuts
1
Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl stir together coconut oil, butter, sweetener, salt, and egg yolks. Mix in chocolate chips, coconut, and walnuts.
2
Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.
Ingredients
¼ cup Coconut Oil
3 tbsp Butter, softened (Optional: use dairy-free spread)
3 tbsp Erythritol
½ tsp Kosher Sea Salt
4 Large Egg Yolks (Optional: You can use vegan egg replacer)
1 cup Sugar-free Dark Chocolate Chips
1 cup Coconut Flakes
¾ cup Roughly Chopped Walnuts
Directions
1
Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl stir together coconut oil, butter, sweetener, salt, and egg yolks. Mix in chocolate chips, coconut, and walnuts.
2
Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.