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Low-Carb Coconut Stuffed Double Chocolate Chunk Cookies

Updated: Nov 24, 2020

Chewy and Rich Double Chocolate Cookies Stuffed with a Gooey Coconut Filling and YES, They are Low-Carb!

Growing up, my favorite candy bar was the one comprised of a thick and gooey coconut filling enrobed in dark know the one I'm talking about, it rhymes with rounds. Something about the impossibly chewy center mixed with the deep flavor of dark chocolate had me hooked from the first bite. I wanted to recreate those flavors and textures in cookie form, and I think I've accomplished the mission! The outside of the cookies is perfectly soft and studded with rich chunks of dark chocolate. On the inside, you'll find a dreamy and decadent chewy and creamy coconut filling, thick and exploding with flakes of coconut. It is TO DIE FOR!

Low-Carb Coconut Stuffed Double Chocolate Chunk Cookies


Makes 12 cookies

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3/4 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour, it is certified gluten-free)

1/4 C cocoa powder

1 tsp baking soda

1/4 tsp salt

1/4 C Swerve

4 Tbsp coconut manna (I only use Nutiva, it has the best flavor by far)

1/4 C almond milk

1 large egg

1 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste) if you don't have paste you can use extract

1/4 tsp almond extract

1 2.25 oz bar of sugar-free chocolate (My favorite is Sinless dark chocolate)

For the Coconut Filling:

1 C unsweetened shredded coconut

2 Tbsp Nutpods

1 Tbsp coconut manna melted

pinch of salt


Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

First, make the coconut filling. Add the shredded coconut, confectioners Swerve, and Nutpods to a microwave-safe bowl. Microwave for 20 seconds. Remove from the microwave and add the melted coconut manna and salt and stir to combine thoroughly. Set aside while you make the cookie dough.

In a large bowl, combine the almond flour, coconut flour, oat fiber, cocoa powder, baking soda, and salt. Set aside.

In a large microwave-safe bowl, heat the almond milk until warm, about 30 seconds. Remove the bowl from the microwave and stir in the coconut manna until completely dissolved. Add the Swerve and Swerve brown sugar to this mixture and stir until smooth. Whisk in the egg, vanilla bean paste or extract, and almond extract. Add the wet mixture to the dry mixture and stir until thoroughly incorporated. The dough will be very thick, but that is what you want. Chop the chocolate bar into chunks and mix into the dough. Set aside.

Next, take the coconut filling mixture and, using a tablespoon, measure out 12 equal portions. Roll into balls. Set aside.

Using a one tablespoon cookie scoop, portion out the dough into 12 equal pieces. This will end up being two tablespoon scoops per cookie. The dough may start to build up and stick to the cookie scoop. If this happens, all you need to do is spray the inside with coconut oil. Roll each piece into a ball using the palms of your hands. After doing a few, the dough may start sticking to your hands. Just spray the palms of your hands with coconut oil and keep going! Repeat until all the dough is used up, and you have 12 equal balls of dough.

Now take each cookie dough ball and, using your thumb, create an indent about the size of the balls of filling. Place the filling ball into the indentation. Then, cover up completely with the cookie dough by working the dough around, pressing it up and over the filling. After the filling is completely covered, roll the cookie dough between your hands to create a smooth ball and ensure there aren't any cracks. Place each cookie dough ball on your parchment-lined sheet tray. Press each one down to about 1/2-3/4 of an inch thickness. The dough will not spread much at all, so the finished cookie will be the shape and size you mold it before putting in the oven. If you notice any cracks around the dough's edges, just fix with by pinching together with your fingers. Make sure none of the white filling is showing—Bake for 10-12 minutes. Remove from the oven and cool on top of a wire rack for 5 minutes. Using a spatula, remove each cookie and place directly on the wire rack to cool completely, or if you're like me and like a warm gooey cookie, go ahead and dive in! Store in an airtight container or ziplock back in the fridge. Transfer to the freezer after 3 or 4 days. To thaw, simply set it on the countertop for about 30 minutes or pop it in the microwave for 15-20 seconds. Enjoy!

Nutrition Facts

Serving size: 1 cookie

Calories: 175

Net Carbs: 2.5

Follow along with pictures of each step below!

Coconut filling, portioned out and rolled into balls.

The cookie dough portioned out and indents made in each one for the filling.

Filling placed into each cookie.

Here, the filling is completely covered and surrounded by the cookie dough. Now press each one down to 1/2-3/4 of an inch in thickness. Remember, they will retain their shape once baked so shape them exactly how you want them to look when done!

This is what the baked cookies should look like!

Sooooo DELICIOUS!!! Enjoy!!!

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