by Robin Welch Orvis
These delicious cookies are a diabetic friendly version of my mother-in-law’s recipe. They were my husband’s favorite cookie growing up. The handwritten recipe is faded and almost illegible. So, not only was it time to write the recipe down for future generations, it was an opportunity to make them diabetic-friendly. They are toasty and golden and oh so satisfying. These won’t make it to the end of the day!
1 8oz. Package Unsweetened Shredded Coconut
1 Cup Splenda Granulated Sweetener
1/2 Cup Splenda Sugar Blend
3 Tbsp Plant Butter, melted & cooled
1/4 tsp Sea Salt
2 tsp Almond Extract*
1/2 Cup Coconut Flour
8 Egg Whites
Preheat oven to 325°F. Combine all the ingredients in a large mixing bowl. Mix on low speed with the paddle attachment until well combined and easy to scoop. It will take just a couple of minutes.
Using a 2-tablespoon cookie scoop place 9 cookies on a silpat or parchment-lined cookie sheet. Repeat with remaining dough. Slide both cookie sheets into the preheated oven for 20 minutes, switching racks and rotating pans at 10 minutes. Place on cooling rack to cool. Make a cup of tea and enjoy a cookie… or two!
*If you want to try injecting different flavors you could replace the almond extract with vanilla, lime or orange extracts.
Yields: 18 cookies – approximately 12g net carbs per cookie
A Life Well Eaten follows diabetic educator guidelines for determining net carbs. Suggested formula is TOTAL carbs minus HALF the fiber and HALF the sugar alcohols, i.e. 16g carbs and 4g fiber and 2g sugar alcohols would be 13g net carbs (16-2-1). The food industry determines net carbs as total carbs minus fiber and sugar alcohols, which would come in at 10g net carbs (16-4-2). A Life Well Eaten provides net carb count only as a guideline, it is not intended as medical advice. The formula you use to determine net carbs is up to you and the recommendations from your doctor/dietitian.