Pro Tip: It is super important that you let these cookies cool before you dig in. Coconut flour has a tendency to fall apart when warm/hot. Also, do not substitute any other size eggs (it will change the consistency)!

Yield: About 14-15 one sand dollar sized cookies
Serving size: 2 cookies
Approx Calories: 154
Approx Macros: 3.6 net carbs | 2.4 g protein | 14 g Fat

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Ingredients:

• 42 grams or about 2/3 cup of coconut flour
• 5 TBS of butter
• 1 large egg
• 1 TBS of cream cheese
• 2 TBS of heavy cream
• 1/4 cup + 1 TBS of Pyure sweetener
• 1TBS of plain gelatin
• 1 tsp of vanilla extract
• 1 tsp of cinnamon (optional)
• 1/2 tsp of maple extract (optional)
• 1 tsp baking power (gluten free if allergic to gluten)
• 1/4 cup of Sugar Free chocolate chips/ **100% baking chocolate/ Lily’s chocolate chips
  ** if using baking chocolate, crush the baking chocolate into small pieces and add about 15-20 drops of liquid Stevia to the mix to taste.

Instructions:

1. Preheat the oven to 350. Line a baking sheet with parchment paper.
2. Place the cream cheese and the butter in a microwave safe bowl and microwave for 30 seconds until soft but not melted.
3. Whisk together until combined and add the eggs, heavy cream, vanilla extract, maple extract, cinnamon, and whisk.
4. In another bowl, combine the coconut flour, Pyure, gelatin, and baking powder until well mixed.
5. In 2-3 batches combine the dry to the wet ingredients and mix until well combined.
6. Add the chocolate chips/pieces and fold into the mixture
7. Using a spoon or a cookie scooper, make about 14-15 cookies on the baking sheet.
8. Gently press down on the cookies to spread them a little.
9. Bake the cookies at 350 for about 17-18 minutes or just untuk golden brown.
10. Allow cookies to cool completely before handling and enjoying 🙂