Ingredients
Units
Scale
- 3 tbsp palm shortening, melted
- 2 tbsp sweetener (erythritol-based sweeteners work for this recipe)
- 1/2 tsp salt
- 1 egg
- 1/2 cup shredded unsweetened coconut
- 1/2 cup unsweetened coconut flakes
- 3/4 cup sunflower seeds
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. If not using a silicon muffin tin, add cupcake liners to your muffin each muffin well and set the muffin pan to the side.
- In a medium-sized microwaveable bowl, melt the palm shortening (about 45-60 seconds). Stir in the sweetener and salt. Whisk in the egg.
- Add in the coconut and sunflower seeds and mix well. Add in the chocolate chips and stir to incorporate.
- Taking heaping tablespoons, divide the mixture evenly between the 12 muffin wells. Using wet fingers, press gently down onto each cookie to flatten.
- Bake in the oven on the middle rack for 12-14 minutes or until the cookies begin to brown. Remove from the oven and allow them to cool to room temperature for 30 minutes on a cooling rack.
- Press the bottom of the silincon muffin well to release the cookie.
Notes
- if your cookies do not seem to harden, simply place them in the fridge or freezer for about 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 0.5
- Fat: 10
- Carbohydrates: 2.4
- Fiber: 1.2
- Protein: 2
