Monday, November 27, 2017

COOKIES: NO BAKE (click here to print)


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  • 1/2 Cup Heavy Whipping Cream
  • 4 Tablespoons Unsalted Butter
  • 1/2 Cup xylotil (or the equivalent of your favorite sweetener)
  • 1 Tablespoon coconut oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup unsweetened shredded coconut(you want finely shredded, not the large flakes)
  • 1 Cup Chopped Pecans


Instructions
  1. In a large saucepan, melt Heavy Whipping Cream, Butter, Xylitol and Coconut Oil.
  2. Bring to a low boil and simmer for 10 minutes.
  3. Remove from heat and add Vanilla, Shredded Coconut, and Chopped Pecans.
  4. Scoop onto a parchment lined cookie sheet, and chill in freezer until firmly set.
source

6servings
2.7 g. carbs
www.mymontanakitchen.com

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