2tbspunsweetened almond milk or can use coconut milk
¼cupbuttermelted or can use coconut oil, melted
cupSweetener of choice: ¼ coconut sugar for paleoor for low carb use ¼ cup erythritol, I used Swerve
⅛tspsea salt *optional
3tbspEnjoy life chocolate chipsor for low carb use stevia sweetened chocolate chips, or chopped low carb chocolate bar.
Preheat oven at 350 F and grease or line a baking sheet with parchment paper.
In a large mixing bowl combine: 1 egg, 2 tbsp almond milk, and ¼ cup melted butter. Mix together thoroughly.
Add to egg mixture: 1 cup cashew meal, 1 tbsp coconut flour, 2 ½ tbsp shredded coconut, ¼ cup sweetener of choice, ½ tsp baking soda and ⅛ tsp sea salt. Mix together thoroughly, breaking up any clumps.
Add chocolate chips or chopped chocolate to the cookie dough batter and stir in.
Place a tbsp sized spoonful onto prepared baking sheet, leaving an inch space between each cookie.
Bake at 350 F for 11 to 13 minutes, or until browned on the bottom of cookie, (mine where done at 11 mins)
Let cool completely before removing and serving. Store leftovers in container in fridge.
Nutritional Data for Low Carb Version (using Swerve sweetener and stevia sweetened chocolate chips): Servings: 14, Serving size: 1 cookie of 14, Cal:92, Carbs: 3.6 g / Net Carbs: 3 g, Fiber: 0.6 g, Fat: 7.9 g, Protein: 2 g, Sugar: 1 g,Nutritional Data for Paleo Version (using coconut sugar and Enjoy life chocolate chips):Servings: 1 of 14 cookies, Cal:116, Carbs: 7 g / Net Carbs: 6.4 g, Fiber: 0.6 g, Fat: 7.9 g, Protein: 2 g, Sugar: 1 g, sugar: 5 g,*all nutritional data are estimates based on the products I used*