MAGIC COOKIES
These flourless cookies couldn't be easier to make. Mix the wet ingredients and stir in the dry ingredients. Drop tablespoons of mixture on a parchment-lined cookie sheet. As easy as that!
For these cookies, you can choose the nuts you would like to use. Normally these cookies utilize sweetened condensed milk and oats, so these are an extra-simple sweet treat with plenty of flavor.
You can use a small cookie scoop or tablespoon to drop the cookie dough on the prepared cookie sheet in mounds. Keep leftover cookies in an airtight container in the fridge. This is a better treat than eating sweets. You can double the batch if desired. These are magic cookies gluten free and lower carb.
You can use dark chocolate chips or milk chocolate chips. These are the cookie version or cookie form of magic bars.
INGREDIENTS:
3 tbsp butter, melted (45 mL)
2 tbsp coconut oil, melted (30 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
2 tbsp sweetener of choice (30 mL)
4 large egg yolks
1/4
tsp vanilla extract (1 mL)
1/8
tsp salt (0.5 mL)
1 cup unsweetened coconut flakes (250 mL)
3/4
cup sugarless chocolate chips (175 mL)
3/4
cup chopped walnuts, OR pecans, OR cashews (175 mL)
Preheat the oven to 350°F (180°C).
In medium bowl, stir together, butter, coconut oil, liquid sweetener, sweetener of choice, egg yolks, vanilla extract and salt. Stir in coconut flakes, chocolate chips and chopped walnuts, OR pecans, OR cashews. Drop by tablespoonfuls on cookie sheet covered with parchment paper. Bake 7 to 10 minutes or until light brown to golden brown.
Helpful Hints: Sift the walnuts after chopping them in a colander. This gets rid of the bitter skins. If using pecans or cashews, you don't need to sift them. Use one egg white whisked as a face mask for tightening and brightening skin. Use the remainder by adding a couple of eggs to the egg whites to make scrambled eggs.
Yield: 24 cookies
1
cookie
114.1
calories
1.3
g protein
10.1
g fat
1.1 g fiber
1.5 g net carbs