Ingredients

The following ingredients have 4 Servings
  • 1 egg + 1 egg white*
  • 1/2 cup (2oz /57g) confectioners swerve*
  • 1/4 cup (2½ oz/71g) unsweetened almond butter, (cashew butter or tahini)
  • 2 tablespoons coconut oil, (ghee, or butter, melted and slightly cooled )
  • 2 teaspoons vanilla extract
  • 3/4 cup (3oz/85g) almond flour
  • 1/4 cup (1¼oz/35g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2oz /57g) rolled oats
  • 3/4 cup (4½ oz/128g) chopped sugar free chocolate, (or chocolate chips)
  • 1/3 cup (1½oz/43g) hazelnuts, (toasted and chopped)
  • 1/3 cup (1oz/28g) shredded coconut, (unsweetened )
  • 1/3 cup (1½oz/43g) dried cherries, (or any other dried fruit )

Instruction

  • Preheat oven to 350°F (180°C) then line a cookie sheet with parchment paper and set aside.
  • In a large bowl, whisk together the eggs, swerve, nut butter, melted coconut oil, and vanilla extract
  • Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until a thick dough comes together.  
  • Lastly, fold in the oats, chocolate chunks, nuts, coconut, and dried fruit then allow the dough to sit for 5-10 minutes at room temperature. 
  • Roll the dough into heaped tablespoon sized balls and place them on the prepared cookies sheet about 1 1/2 inches. Gently press them down into 1 inch thick discs. 
  • Bake the cookies for 10-12 minutes until edges are just slightly golden. 
  • Store at room temperature for up to 3 days. You can also freeze the raw dough scooped for up to 4 weeks.