Ingredients
Units
Scale
- 1 egg
- 1/4 cup sweetener
- 1/4 cup coconut oil
- 2 tbsp sugar-free maple syrup
- 1 tsp vanilla
- 1 1/4 cup finely shredded coconut, unsweetened
- 1 scoop (11g) Naked Caramel Collagen
For the Sugar-Free Chocolate Coating:
- 1/2 cup sugar-free chocolate chips
- 1/2 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it to the side.
- In a medium size bowl, whisk together the egg, sweetener, sugar-free maple syrup, sweetener, coconut oil and vanilla. Stir in the shredded coconut.
- Divide the dough into 12 cookies. Bake for 14-15 minutes or until just starting to brown. Remove from oven and let cool slightly.
- As cookies cool, melt the sugar-free chocolate and coconut oil in the microwave for 30 seconds. Stir and repeat at 15 second intervals until chocolate is fully melted.
- Dip the bottom of the cookie into the melted chocolate. Place back on parchment sheet. Drizzle any remaining chocolate over the cookies.
- Prep Time: 10 minutes
- Chilling Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snack
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie with drizzle
- Calories: 128
- Sugar: 0.7
- Fat: 12
- Carbohydrates: 5.3
- Fiber: 3.3
- Protein: 2
