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Low Carb Spiced Almond Coconut Banting Cookies with Dark Chocolate Drizzle
Your next go-to Almond Coconut Banting Cookies when you need something sweet but sensible
Almond flour, Coconut, ginger, and cinnamon nut cookies with dark chocolate drizzle.
Why You Will Love and Enjoy Almond Coconut Banting Cookies
- Simple pantry ingredients and ready in 25 minutes
- Naturally low-carb and perfect for Banting
- Warm spices and dark chocolate make them feel like a treat
Almond Coconut Banting Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 25 small biscuits 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Baking
- Diet: Banting
Description
These little almond cookies are the kind you make “just because,” and suddenly they’re gone. They’re lightly spiced, gently sweet, and finished with a thin drizzle of dark chocolate that makes them feel a bit fancy without the fuss.
Ingredients
- 1 cup almond flour
- 3/4 cup desiccated coconut
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 2 Tbsp xylitol
- 1/2 cup coconut oil, melted but not hot
- 1 egg, room temperature
- 1 tsp vanilla essence
- 1/2 cup cashew nuts, roughly chopped or 1/2 cup macadamia nuts, roughly chopped
- About 1 1/2 Tbsp 85 percent dark chocolate, melted for drizzling
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with greaseproof paper so nothing sticks.
- In a mixing bowl, add 1 cup almond flour, 3/4 cup desiccated coconut, 1 tsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp allspice, and 2 Tbsp xylitol.
- Stir it well so the spices and xylitol are evenly mixed through.
- In the same bowl, add 1/2 cup melted coconut oil.
- Make sure it’s melted but not hot, or it’ll cook the egg.
- Add the 1 egg and 1 tsp vanilla essence, then mix everything until you have a soft dough.
- Fold in 1/2 cup roughly chopped cashew nuts or 1/2 cup macadamia nuts.
- The mixture should be slightly moist but firm enough to roll. If it feels too dry, let it rest for a minute so the coconut can absorb the moisture.
- Scoop about 1 tsp of the mixture, roll it into a small ball, and place it on the lined tray.
- Gently press each one down with a fork to flatten slightly. They don’t spread much, so you can space them fairly close, but not touching.
- Bake at 350⁰F (180⁰C) for about 15 minutes, or until the edges are lightly golden.
- They may feel a bit soft in the middle when you take them out; that’s normal. They firm up as they cool.
- Leave the cookies on the tray for 5 minutes, then transfer to a cooling rack and let them cool completely.
- Melt about 1 1/2 Tbsp 85 percent dark chocolate and lightly drizzle over the cooled biscuits. Let the chocolate set before storing.
- Store in an airtight container for up to 5 days. You can also store it in the fridge.
Notes
Created, prepared, tried, and tested Neerasha
Almond Coconut Banting Cookies are tender inside with a light crunch from chopped nuts and a thin drizzle of dark chocolate. They are low-carb, gently sweet, and perfect for tea-time baking.
Almond Coconut Banting Cookies offer a dependable, low-carb treat that does not sacrifice flavor. The balance of almond flour, coconut, warm spices, and dark chocolate makes them satisfying enough for guests yet simple enough for everyday baking. Anyone following Banting or low-carb eating will appreciate how quickly they come together and how well they store. One batch is usually all it takes to add them to the regular baking rotation.
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Oh my gosh with dark chocolate!! I need these
Try it and let us know what you think Charisma. 😊