Chocolate Coconut Halloween Cookies
Halloween is 3 days from today! This time of year always makes me feel super nostalgic for childhood. A whole night to dress up, run around with my friends and eat pounds and pounds of candy without any reprimands from my parents was something I looked forward to for weeks. I usually had multiple dreams about candy as Halloween approached. And about 8 cavities a year.
Fast-forward a bit, and I’ve had to modify my diet quite a bit. I feel sick if I even eat too much fruit so I’ve all but cut sugar out of my life. That doesn’t mean I don’t have a sweet tooth however.
I was rummaging around my favorite grocery store when I discovered this low-glycemic blend of monk fruit and erythritol. It felt like the stuff of my baking dreams. Monk fruit has been used in eastern medicine for centuries and won’t affect your blood sugar levels like other sweeteners. It tastes exactly like sugar and doesn’t leave me jittery or with the blood sugar crash that I remember from my childhood.
These Chocolate Coconut Cookies are delicious. They’re chewy and dense and packed with healthy fats. Keep them in the fridge so that the chocolate shell stays crunchy when you bite into them. They’re my perfect idea of a good, healthy way to celebrate Halloween.
Chocolate Coconut Halloween Cookies – makes 10
- 1/2 c almond meal
- 3/4 c coconut shreds/flakes, pulverized
- 1/4 c ground flax seeds
- 2 tbsp Lakanto monk fruit sweetener
- 1 egg
- 2 tbsp almond butter
- 1 tsp himalayan salt
- 1 tsp vanilla extract
- additional coconut for topping
- 1/2 c melted coconut oil
- 1/3 c cocoa powder
- 2 tbsp Lakanto monkfruit sweetener
- 1/4 tsp himalayan salt
Preheat oven to 350F and grease a baking sheet. In a medium-sized bowl, combine almond flour, coconut, flax seeds, monk fruit, and salt. Add egg, almond butter, and vanilla extract and stir until entirely combined. Using your hands, roll dough into 1-inch wide pucks and arrange on cookie sheet. Bake for 1o minutes then transfer to cooling rack.
While the cookies are baking, combine ingredients for chocolate coating in a small bowl, ensure that the oil is liquid. After cookies have cooled, dip them into the chocolate mixture and coat entirely. Place on a plate to harden, repeat with each cookie and sprinkle with coconut flakes. Store in the refrigerator.