When cookie season rolls around, you are going to need something to tide you over. These cookies are easy to make and are great for tea, packed lunches, or for a work potluck. Or if your house is anything like mine, stash them in a decorative tin as gifts. Everyone loves baked goods!
The recipe itself has minimal prep and execution time; the most time-consuming part will be if you choose to separate the egg whites. To cut down on prep time, you can use packaged egg whites from a grocery store instead. You can also use a spoon, fork, or ice cream scoop to place cookie mounds on the baking sheet.
Yields 12 servings of Almond and Coconut Crackle Cookies.
The Preparation
- 2 large egg white
- 8 tablespoons allulose
- 1 cup almonds, sliced
- 1/4 cup unsweetened toasted coconut flakes
The Execution
1. Preheat oven to 325F. Line baking sheets with parchment paper or a silicone mat.
2. Combine egg whites and allulose into a mixing bowl.
3. Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.
4. Stir in sliced almonds and unsweetened coconut flakes. Whip ingredients until mixture is an evenly distributed cookie batter.
5. Spoon or scoop cookie batter into mounds on to the baking sheet.
6. Space cookie batter mounds evenly and generously on the baking sheet. Flatten the top of the mounds with the spoon or scoop.
7. Bake cookies for 10 minutes. Rotate the baking sheet in the oven.
8. Bake cookies for another 8-10 minutes until they are toasted and crisp. Remove baking sheet from oven and cool.
This makes a total of 12 servings of Almond and Coconut Crackle Cookies. Each serving comes out to be 81 calories, 6.6g fats, 1.8g net carbs, and 3.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg white | 34 | 0.1 | 0.5 | 0 | 0.5 | 7.2 |
| 8 tablespoon allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 1 cup almonds | 799 | 68.9 | 29.7 | 17.3 | 12.5 | 29.2 |
| 1/4 cup unsweetened toasted coconut flakes | 142 | 11.3 | 7.1 | 4.3 | 2.8 | 1.4 |
| Totals | 1020 | 80.3 | 37.3 | 21.5 | 15.8 | 37.8 |
| Per Serving (/12) | 85 | 6.7 | 3.1 | 1.8 | 1.3 | 3.2 |
Almond and Coconut Crackle Cookies
Ingredients
- 2 large egg white
- 8 tablespoon allulose
- 1 cup almonds sliced
- ¼ cup unsweetened toasted coconut flakes
Instructions
- Preheat oven to 325F. Line baking sheets with parchment paper or a silicone mat.
- Combine egg whites and allulose in a mixing bowl.
- Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.
- Stir in sliced almonds and unsweetened coconut flakes. Whip ingredients until mixture is an evenly distributed cookie batter.
- Spoon or scoop cookie batter into mounds on the baking sheet.
- Space cookie batter mounds evenly and generously on the baking sheet. Flatten the top of the mounds with the spoon, fork, or scoop.
- Bake cookies for 10 minutes. Rotate the baking sheet in the oven.
- Bake cookies for another 8-10 minutes, until they are toasted and crisp. Remove baking sheet from oven and cool.
