Sunrise Power Bites: Irresistibly Healthy Low Carb Breakfast Cookies with Coconut & Chia

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2

   In a large mixing bowl, combine the shredded coconut, coconut flour, chia seeds, erythritol, baking powder, and salt. Whisk well to ensure all dry ingredients are evenly distributed.
3. 3

   In a separate medium bowl, whisk together the melted coconut oil, eggs, and vanilla extract until smooth.
4. 4

   Pour the wet ingredients into the dry mixture. Stir with a spatula until a thick dough forms. If the dough seems too dry or crumbly, gradually add unsweetened almond milk, one tablespoon at a time, until the dough is pliable and holds together when pressed.
5. 5

   Let the dough rest for 5-10 minutes to allow the chia seeds and coconut flour to absorb the liquids, making it easier to handle.
6. 6

   Scoop about 1.5 tablespoons of dough per cookie. Roll into a ball and then gently flatten into a disc about 1/2 inch thick on the prepared baking sheet. These cookies do not spread much, so you can place them relatively close.
7. 7

   Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. The center may still feel slightly soft.
8. 8

   Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.