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.
- 2 large egg whites
- 8 tablespoons allulose
- 1 cup sliced almonds
- 1/4 cup unsweetened coconut flakes
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 12 servings of Almond and Coconut Crackle Cookies. Each serving comes out to be 58.92 Calories, 5.01g Fats, 0.83g Net Carbs, and 2.31g Protein.
|Almond and Coconut Crackle Cookies||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|2 large egg whites||34||0.1||0.5||0||0.5||7.2|
|8 tablespoons allulose||0||0||0||0||0||0|
|1 cup almonds, sliced||533||46||20||12||8||19|
|1/4 cup unsweetened coconut flakes||140||14||5||3.5||1.5||1.5|