My goal is to create the recipe for White Chocolate Coconut Almond Cookies because my boyfriend loves those. However, he gets the not-really keto, paleo, fat-approved ones, which is still good, especially when you perform on a very high level at obstacle races.
This is my first trial with a little modification to add sweetness into it. I didn’t have unsweetened white chocolate chips in my pantry, so I decided to use dates as sweetener together with a little organic raw maple syrup.
In notes I listed options to use other sweeteners instead.
I hope you like these “devil”-delicious cookies!!! Enjoy!
- 3/4 cup of almond flour
- 1/3 cup of pitted and chopped dates
- 3 tbsp chopped dried cherries
- 3 tbsp chopped walnuts
- 2 tsp chia seeds
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp coconut oil
- 1 egg
- 2 tsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Spray with coconut oil.
- Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.
- Scoop dough onto prepared baking sheets with a small cookie scoop.
- Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.
- Enjoy them with a spoon of heavy cream or butter when aiming for a real keto option, or sprinkle with a little of honey for a carb-up option.
For Keto and Whole 30 version of these cookies:
- Use dates and dried cherries with no sugar added.
- Omit maple syrup and substitute with sweeteners such Stevia or Swerve.
- Substitute almond flour for coconut flour if needed or allergic.
- Use more nuts for crunchiness.
Nutritional Facts per one serving:
134 cal; 10g fats; 4g saturated fats; 9g carbs; 2g fiber; 6g sugars; 3g proteins; 21mg cholesterol; 91mg sodium; 26mg potassium