Coconut Flour Cookies


Holy moly, these blueberry muffin top coconut flour cookies are going to be your new favorite dessert! Unless, you aren’t a muffin person (which I highly doubt) then you’re going to absolutely fall in love with this recipe. The best part of a muffin is ALWAYS the top so why not forget about the bottoms and just make the tops. Genius, we know.




Coconut Flour Cookies | Blueberry Muffin Tops!
These blueberry muffin top coconut flour cookies are soft, dense and packed with fresh blueberries for the perfect summertime dessert!

What You Need:

o Muffin Tin

Ingredients:
o 1/2 cup butter, room temperature
o 1/4 cup erythritol
o 25 drops liquid stevia
o 1 tsp vanilla extract
o 2 large eggs
o 1/2 cup sour cream
o 1/2 cup coconut flour
o 2 tbsp flax seed meal
o 1.5 tsp baking powder
o 1/4 tsp pink salt
o 1/2 cup fresh blueberries
US Customary – Metric

Instructions:
u Preheat oven to 350°F and grease a muffin tin with coconut oil spray.
v In a medium bowl add butter, erythritol, stevia and vanilla extract. With a hand
    mixer, mix until creamy.
w Next add eggs and sour cream, and whisk until fully incorporated.
x Add the coconut flour, flax seed, baking powder, and salt. Mix until just combined.
    Using a spatula, fold in the blueberries.
y Chill the cookie dough for at least 30 minutes.
z With a cookie scoop, scoop out 1 heaping scoop of dough, roughly 2 tbsp and
    place in each muffin hole for a total of twelve.
{ Bake cookies for 15-18 minutes until golden brown around the edges.
| Allow to cool for 15 minutes prior to handling.
} Best stored in an air tight container in the fridge up to one week.

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