Keeper Keto Coconut Cookies

Oatbran and toasted coconut are the stars in this recipe. You can substitute non keto for the flours, oatbran (oats) and use normal brown sugar. Leave out the beef collagen if you prefer. It will be slightly less chewy but fine!

  • 1 oz or 2 tbl cream cheese
  • 5 oz or 10 tbl butter
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla essence and/or
  • 2 tsp rum essence

Beat wet ingredients together well.

Add

  • 1 cup brown keto sugar

Blend sugar into wet mix

  • 1/2 cup lightly toasted large coconut flakes,
  • 2 cups almond flour
  • 2 oz or 4 tbl peanut flour
  • 2 tblsp heaped beef gelatin powder
  • 2 tblspn ground flaxseed
  • 2 tsbl oat bran
  • 1 tblspn baking powder

Stir together dry ingredients and add in to wet.

Heat oven to 350⁰F or 180⁰ C.

Mix dough together and use small cookie scoop or two heaped teaspoonfuls, place on baking tray lined with parchment paper. Should make about 24 to 30 cookies.

Bake 15 to 20 minutes or until brown on the edge of the cookies.

Let cool completely before placing in storage.

Can add mixed spice (2 tsp) or chopped pecan nuts, dried blueberries or keto chocolate chips (about 1/2 cup max).

These are great and I will make them often, definitely a new favorite! They look so plain but oh so oaty in flavour with the oat bran and toasted coconut!

No photos while making them as I never knew they would be so yummy!

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