- I used Stevia in the Raw for sweetener. No conversions, it is used cup for cup just like sugar!
- I used Hazelnut flour in place of almond flour. Hazelnut flour is lower in carbs.
- You’ll see that they are titled coconut chocolate chip cookies, but I only had very little Unsweetened coconut so in case you don’t have any, you can omit this and they will still taste fantastic. It’s listed on the ingredients as *optional* anyway.Also, you could add coconut extract if you DO want that extra coconutty flavor, but can’t get your hands on hard to find (and expensive) unsweetened coconut.
- You’ll also see listed in the ingredients *chocolate chips. I used Sensato Sugar Free Chocolate Chips, but there are a few other options out there too (including dark chocolate chips, which Hershey makes) if your not extreme low carb, but still want to lower the carb count and can’t find the sugar free/low carb kind.
- If you like crunchy cookies, leave them to cool on a paper towel and store in the open air. If you like your cookies on the soft side, then put them in a ziplock baggie or cookie jar for a little bit. They will soften up. I did this and I felt they were even BETTER after softening up a bit.
- My personal experience is that they are better cold. I keep mine in the freezer and pull one out when my sweet tooth attacks. They don’t get overly hard in the freezer, you can literally take it out and eat it right away (without chipping a tooth lol) I’ve dipped mine in coconut milk too and savored every. single. bite.
ENJOY! Base Recipe adapted from site