Chocolate Covered Coconut Cookies (Nut-Free, Keto, Paleo, Vegan)
Rich and satisfying chocolate coconut cookies dipped in chocolate -- without the SUGAR. Only 2 grams of carbs each!
Prep Time5 mins
Total Time35 mins
Servings: 8 cookies
- 3/4 cup shredded unsweetened coconut
- 1/2 cup roasted pepitas or nut/seed of choice
- 1/4 cup coconut oil
- 1 1/2 Tbs cacao to taste
- l/2 tsp instant espresso mixed w/ 1 Tbs water optional
- 1 tsp vanilla
- Pinch of pink salt
- Pinch of pure stevia powder
- 1.5 oz dark chocolate chips lily's/sugar-free for keto
Combine all ingredients (except chocolate) in a food processor and pulse for about 30-60 seconds until finely ground loose dough starts to form. Add a splash of water if it needs help blending.
Taste and adjust to your liking with a little more cacao, salt or stevia.
Use a small cookie scoop to portion out 8 balls of dough on to a plate lined with parchment paper. Flatten each ball into a cookie shape.
Freeze for 30 minutes to set.
Melt chocolate in a small bowl using a microwave (30 sec) or double boiler. Dip each cookie in chocolate to coat one side and return to the parchment-lined plate.
Pop back in the freezer for a couple of minutes to set, then drizzle on a little more chocolate and garnish with a sprinkle of coconut and sea salt, if you like.
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
What I used:
Pure stevia here on Amazon
Food processor here on Amazon
Instant Espresso Powder here on Amazon
I used dry roasted pepitas from ALDI, but you can also get them on Amazon or grocery stores
Use sugar-free chocolate such as Lily's for keto. Or make homemade chocolate using cacao butter or coconut oil, cacao powder, stevia, vanilla and salt. I like to add almond butter, too :)
To store: Keep refrigerated for 1-2 weeks or frozen 1-2 months, tightly wrapped.
Macros: 183 cal, 17g fat, 5g carb - 3g fiber = 2g net carbs, 3g protein