MAGIC CHRISTMAS COOKIES

These cookies are reminiscent of the traditional Magic Bars made with sweetened condensed milk. This recipe is much healthier, while still allowing the rich, chewy texture. While this recipe is not considered something to eat regularly, it is a special treat for your holidays and special occasions. It’s a nice alternative to regular Christmas cookies and won’t induce those difficult sugar cravings again.

Plan: (Maintenance)

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Serving information: Makes 9 cookies.

INGREDIENTS

2 Tbsp coconut cream, softened*
2 Tbsp Kerry Gold butter, softened
1/4 cup + 2 Tbsp Swerve Granular or Lakanto Monkfruit granular
2 pastured egg yolks
1 tsp. coconut flour (optional) **
1/2 cup Lily’s chocolate chips
1/2 cup walnuts, chopped
1/2 cup unsweetened coconut flakes

INSTRUCTIONS

Preheat oven to 350˚F. Mix together the coconut cream and butter until smooth. Add the Swerve, egg yolks and coconut flour (if using) and mix well.
Add the rest of the ingredients and mix.
You can bake these cookies on a parchment-lined baking sheet, but they do better in a muffin pan lined with foil cupcake liners (I get them at the grocery store). The “custard” tends to spread out on the baking sheet a little.
Spoon the mixture into 9 cookies and flatten slightly.
Bake for 18-20 minutes. (Mine usually are removed at 18, but depends on ovens.) Place on a cooling rack and do not remove from the pan until slightly cooled and set.

*Make sure to use canned coconut cream… not coconut milk in a carton or canned coconut milk. The cream separates in the can. Scoop the 2 Tbsp of cream off the top.

**The coconut flour helps to stabilize the “custard” better and keep it from spreading. If you omit it, you will be better off using the muffin pan and not a baking sheet. Making them without the foil cupcake liner in a muffin pan will make them difficult to remove.