Almond and Coconut Crackle Cookies
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.
Ingredients
- 2 large egg whites
- 8 tablespoons allulose
- 1 cup sliced almonds
- ΒΌ cup unsweetened coconut flakes
Instructions
- Preheat oven to 325F.
- Line baking sheets with parchment paper or a silicone mat.
- Combine egg whites and allulose into 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 evenly distributed cookie batter.
- Spoon or scoop cookie batter into mounds on to the baking sheet.
- Space cookie batter mounds evenly and generously on baking sheet.
- Flatten the top of the mounds with the spoon 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.