Coconut Almond Butter Cookies
Mixing together in minutes, these small batch coconut almond cookies have instantly become a family-favorite peanut butter cookie alternative.
Servings: 12
Equipment
Ingredients
- 1-1/2 teaspoons ground flaxseed (or flax meal)
- 4-1/2 teaspoons water
- 1/2 cup almond butter
- 1 tablespoon Truvia Baking Blend
- 2 tablespoons Truvia Brown Sugar Blend
- 1/2 teaspoon coconut extract
- 1/4 teaspoon baking soda
- 1/4 cup quick cooking rolled oats
Instructions
- Preheat oven to 350F degrees. Line a baking sheet with parchment paper and set aside. Alternatively, use an ungreased sheet pan.
- Prepare the "flax egg" by stirring together 1-1/2 teaspoons ground flaxseed with 4-1/2 teaspoons water in a small bowl.
- In a medium bowl, add the almond butter, Truvia Baking Blend, Truvia Brown Sugar Blend, flax egg, coconut extract and baking soda until thoroughly combined. Stir in the oats.
- Roll tablespoonfuls of dough into balls and place on prepared baking sheet. Carefully flatten balls with a fork or the bottom of a glass.
- Baked for 7 to 9 minutes, or until cookies are set and turn golden.
- Allow cookies to cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.
- Store leftover cookies in an airtight container.
Notes
Serving size: 1 cookie
WW Points: 2
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) The original recipe calls for 1/2 large egg, beaten (or 2 tablespoons egg substitute). Because I wanted to keep these cookies egg-free, dairy-free and gluten-free, I decided to substitute a "flax egg" instead. When baking cookies, 1 large egg can be replaced with 1 tablespoon ground flaxseed plus 3 tablespoons water. And because this recipe only makes 12 cookies and requires 1/2 egg, I substituted 1-1/2 teaspoons ground flaxseed combined with 4-1/2 teaspoons water. Optional mix-ins: shredded coconut, mini chocolate chips, peanut butter baking chips, chopped raisins, etc.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) The original recipe calls for 1/2 large egg, beaten (or 2 tablespoons egg substitute). Because I wanted to keep these cookies egg-free, dairy-free and gluten-free, I decided to substitute a "flax egg" instead. When baking cookies, 1 large egg can be replaced with 1 tablespoon ground flaxseed plus 3 tablespoons water. And because this recipe only makes 12 cookies and requires 1/2 egg, I substituted 1-1/2 teaspoons ground flaxseed combined with 4-1/2 teaspoons water. Optional mix-ins: shredded coconut, mini chocolate chips, peanut butter baking chips, chopped raisins, etc.
Nutrition
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 37mg | Iron: 0.4mg