I love to bake cookies, and that is not easily done when avoiding sugar. I am slowly venturing into uncharted territory-using sugar substitutes. I had good luck with the Almond cookies I made in July. So when I found this recipe I decided to give it a try. They are really good! A perfect little sweet and great with a cup of coffee. My husband is the official tester and he loves them.
Just a disclaimer, for the baking purists out there, I was you. Flour, sugar and chocolate were my favorite things. Using substitutes was never considered. The reality is, once I stopped eating those things I felt healthier, more energetic and have lost 20 pounds. So bear with me as I try to satisfy my love of baking, cravings for the occasional sweet all while maintaining a low carb life.
Preheat oven to 375 degrees. Line baking sheet with parchment paper or Silpat mat.
Measure egg whites, vanilla and water into a small bowl.
Mix dry ingredients (coconut and splenda) into mixing bowl and stir a few times to mix. Add the wet ingredients and mix for less than one minute on low speed. Let sit for a minute.
Turn oven down to 325 degrees and bake cookies for 18 minutes. May take a bit longer. The bottom starts turning brown and top stays very light. You may bake longer for a crisper result. This is personal preference.
Tips: I used an organic unsweetened coconut which was a fine shred. Might be nice with a coarser shred. Or a mix of larger flaked coconut and shredded coconut. Consider using almond extract in place of the vanilla. Leave out on the counter for an hour or so on cooling rack and they crisp up a bit.
This recipe is adapted from a recipe I found on about.com-low carb diets.