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These cookies are a crisp, crunchy, and light treat to have with a hot beverage or on their own. Great for lunchboxes and freezing, these are sure to satisfy those mid-afternoon growlies for a bit of something sweet yet healthy, with a touch of Ross chocolate.
Course: Dessert, Snack
Keyword: Keto, Sugar Free
Food processor or blender
Whisk or hand mixer
3/4cupNolaa KETO POWER Blendground in a food processor or blender until very fine
4barsfrozen and chopped Milk Ross Chocolate
1cupalmond flourspooned into measuring cup and levelled-off
1stick1/2 cup unsalted butter, softened but still cool
1/2cupSplenda brown sugarpacked
1/2cuploosely packed unsweetened flaked coconut
Adjust racks to upper- and lower- middle positions and preheat the oven to 350° F. Line two cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together the ground Nolaa KETO POWER Blend, flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl with a rubber spatula.
Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl.
Add the dry ingredients and beat at low speed until just combined.
Add the chocolate bits, coconut and nuts and mix until evenly combined.
Working with 1-1/2 tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 3-4 inches between them. (Keep remaining batter cool in refrigerator while first batch cooks.)
Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes.
Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely. Repeat with remaining batter. Enjoy!