I was messing with a recipe I saw on a Let's Do Organic package and decided to create a sugar free, grain free macaroon/almond flour cookie. The original recipe called for regular flour, a whole cup of butter, and plain sugar. Yuck! I replaced half the butter with egg white and then used a combination of coconut oil and coconut butter for the rest. The hint of almond from the flour is really yummy! This is probably my favorite GFG treat so far. Very faintly sweet, and a great coconutty bite!
3 egg whites
1 teaspoon vanilla
1/4 cup sugar substitute
1/4 cup coconut oil
2 tablespoons coconut butter
1 1/2 cups almond flour
1 1/2 cups shredded unsweetened coconut
Combine egg white, oil/butter, vanilla, and sugar sub. Then mix in almond flour gradually. Add coconut and combine thoroughly. Roll into one inch balls and place on greased cookie sheet. Bake 20min at 350.