Monday, January 19, 2015

Coconut buttery no cook cookies "polvoron"

It's still a bit wet to be a "polvoron" but it's really close maybe next time I will toast my coconut flour in a pan without oil or take out the sour cream for less moisture,  but it's really really yum!

2/3 cup of coconut flour
1/4 cup of sweetener of choice
1/8 tsp of salt
1/4 cup of full fat sour cream ( you can probably omit this or lessen it, I'm gonna try next time)
1/4 water
1/4 cup of heavy whipping cream ( or you can use coconut cream)
1/2 cup of unsalted butter ( freeze it first prior to use) 

Mix all the dry ingredients
Mix all the wet ingredients in a separate bowl
Grate the frozen butter to the dry ingredients
Then add the wet ingredients 
Note: if you have a powerful food processor you can just put everything in it and process it till it becomes a dough. Just be sure to chop the butter to small pieces though. 
When I'm done mixing. I transfer everything in a big ziplock and knead it to combine all the ingredients well. 
Then using a parchment paper I sandwich my dough in it and roll to my desires thickness using a rolling pin.
Using a cookie cutter cut it and divide depending on how much serving you would like to have. 
Store in airtight container in the fridge. 
It's better to eat this after a few hours in the fridge.

For a serving of 8 the ingredients that I used will results in this macro 
Each will have 
148 calories
2.8 net carbs ( I don't count my erythritol)
2.1 g of proteins
12.8 g of fats