Coconut Almond Crisps

• Vegetarian
• Gluten free

• Condiments

  • 2 tsp Yacon syrup

• Baking & Spices

  • 1/4 cup Bob's red mill almond meal
  • 1/3 cup Swerve sweetener
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Xanthan gum

• Nuts & Seeds

  • 6 tbsp Bob's red mill coconut

• Dairy

  • 1/4 cup Butter

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/4 cup butter
• 1/3 cup Swerve Sweetener
• 2 tsp yacon syrup (can sub blackstrap molasses)
• 1/4 tsp xanthan gum
• 1/4 cup Bobs Red Mill almond meal
• 6 tbsp Bobs Red Mill shredded coconut
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
• In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
• Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
• Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
• Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.