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Recipe: Low-Carb Choco-Coconut Cookies

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Tossed together these little morsels during my hunkering down for Hurricane Sandy, even though in the middle of North Carolina, we didn’t get but some light winds. Anywho, you can always find an excuse to bake healthy treats :)

Two of these cookies is a serving. Great for after dinner or a mid-afternoon snack. See what you think! ox Jill

Preheat oven 350 degrees F
Spray 2 cookie sheets with zero-cal cooking spray

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 3 scoops chocolate whey protein (I like Jay Robb’s brand)
  • 1/2 cup oats
  • 1/2 cup xylitol sweetener, granules (or can sub in stevia)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup liquid egg whites
  • 3/4 cup water
  • 1/2 cup dark chocolate chips

Combine all ingredients except chocolate chips in one large mixing bowl. Use a fork or wooden spoon to mix well, until all dry ingredients are moisturized. Should leave a thick texture, definitely not pourable. Fold in 1/2 cup dark chocolate chips.

Spoon onto baking sheets in 1-inch balls. Bake for 16 minutes on 350. Remove from sheets and let cool for 5 minutes before serving.

Makes 36 cookies (18 servings).

Nutrition per cookie:
80 cals
5g fat (1g sat)
6g CHO (2.5g fiber)
6g protein

Related: Attack of the Cravings: My Top 5 Preemptive Cheats

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