Ingredients
15 drops SweetLeaf Vanilla Crème Sweet Drops, 2 oz
2 cups almond flour
¼ cup coconut flour
¼ cup unsweetened shredded coconut
¼ tsp baking soda
¼ tsp salt
¼ cup coconut oil, melted
2 eggs
1 tsp vanilla extract
Sugar free jelly beans, optional (for decorating)
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, eggs, vanilla extract, and SweetLeaf Stevia Vanilla Créme Sweet Drops.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Use a cookie scoop or spoon to form the dough into balls and place them on the prepared baking sheet.
- Flatten each ball slightly with your fingers, then press a few sugar-free jelly beans into the top of each cookie (if using).
- Bake for 12-15 minutes or until lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to one week.
