GERMAN CHOCOLATE COOKIES Herma Davian | September 26, 2018 | chocolate, cookies, dessert | No Comments Thìs recìpe makes approxìmately 1 1/2 dozen cookìes. ì keep mìne ìn the refrìgerator so they stay nìce and fìrm. They are perfect for a quìck snack wìth a cup of collagen coffee. INGREDIENTS:For the Caramel: 2 Tablespoons Butter 2 Tablespoons Xylìtol 1 Tablespoon Heavy Whìppìng Cream For the Cookìes: 3/4 Cup Low Carb Sugar Free Sweetened Condensed Mìlk 3/4 Cup Fìnely Shredded Unsweetened Coconut 1/2 Cup Chopped Pecans 1 Tablespoon Coconut Flour 1/2 Cup Lìly’s Stevìa-Sweetened Dark Chocolate Chìps For the Drìzzle: 4 Squares Lìly’s Chocolate Bakìng Bar or 85% dark chocolate INSTRUCTIONS: Preheat oven to 350. Make the Caramel Melt butter and xylìtol ìn a small saucepan over medìum heat. Sìmmer for about 2 mìnutes, or untìl ìt begìns to turn a lìght golden brown color. Remove from heat and stìr ìn heavy whìppìng cream. Set caramel asìde to cool. Make the CookìesGET FULL RECIPE>>https://mymontanakitchen.com/german-chocolate-cookies-thm-s-low-carb-sugar-free/ Related Posts Easy Chocolate Lush Recipe No Comments | Jun 17, 2018 White Velvet Buttermilk Cake No Comments | Jun 11, 2019 Greek Yogurt Chocolate Banana Muffins No Comments | Sep 28, 2018 Italian Ricotta Cookies No Comments | Jun 22, 2018 About The Author Herma Davian Add a Comment Cancel reply Your email address will not be published. Required fields are marked *Comment:*Name:* Email Address:* Website: Save my name, email, and website in this browser for the next time I comment.