Nolaa Choco Bits Cookies

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
Cuisine: American
Keyword: Keto, Sugar Free


  • Food processor or blender
  • Knife
  • Cutting board
  • spoon
  • Mixing Bowls
  • Whisk or hand mixer
  • Spatula
  • Parchment paper
  • Oven tray


  • 3/4 cup Nolaa KETO POWER Blend ground in a food processor or blender until very fine
  • 4 bars frozen and chopped Milk Ross Chocolate
  • 1 cup almond flour spooned into measuring cup and levelled-off
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick 1/2 cup unsalted butter, softened but still cool
  • 1/2 cup Splenda brown sugar packed
  • 1/2 cup Stevia powdered
  • 1 large egg
  • 3/4 tsp vanilla
  • 1/2 cup loosely packed unsweetened flaked coconut
  • 3/4 cup pecans chopped


  • 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!