Ingredients
Units
Scale
- 1 cup almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp unsweetened almond milk
- 2 tbsp Lakanto Golden (or other brown sugar)
- 1-2 tbsp Lakanto Classic (or other white sugar)
- pinch of salt
- dash of imitation vanilla
For the Chocolate Swirl:
- 1 tbsp chocolate chips (I use Lily's Stevia Sweetened)
- 1 tsp coconut oil
For the Peanut Butter Swirl
- 1 tbsp peanut butter
- 1 tsp Lakanto Maple Syrup
Instructions
Make the chocolate Swirl:
- In a small dish, add the chocolate chips and coconut oil. Heat in the microwave for about 20 seconds or until the chocolate just begins to melt. Stir and set the mixture to the side.
Make the peanut butter swirl:
- In another small dish, add the peanut butter and maple syrup and microwave for 20 seconds or until the peanut butter begins to melt. Stir and set is aside.
Make the Cookie Dough:
- Add the melted coconut oil and sweeter and stir to incorporate. Add in the milk, vanilla and salt and stir. Don't worry if they do not fully mix.
- Add in the flour and stir everything together. Taste the mixture and add any additional sweetener to suit your tastes.
- Stir in the peanut butter and chocolate to create a "swirl" pattern.
- Refrigerate the dough for 10-20 minutes or until it firms. Form into bites.
Notes
- Store the cookie dough in the fridge for up to 5 days or in the freezer for 3 months.
- Mr. Grumbles and I like to heat the cookie dough up slightly in the microwave before indulging!
- Prep Time: 5 minutes
- Category: Snacks, Desserts
- Cuisine: Keto, Low Carb, Gluten Free, Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Fat: 6.9 g
- Carbohydrates: 2.2 g
- Fiber: 1.1 g
- Protein: 1.6 g
