These crunchy cookies have a yummy chocolate coconut flavour.
Makes about 18 cookies, 4g carbs per cookie
|1/4 cup||sifted cocoa powder||12g|
|1/2 tspn||vanilla extract||1g|
|1 tbspn||coconut flour||5g|
|natural sugar substitute equivalent to 90g of sugar||0g|
|½ tspn||bicarb soda dissolved in 1 tablespoon boiling water||0g|
Preheat oven to 175°C or 350°F and line a baking tray with non-stick baking paper. Mix the almond flour, coconut, cocoa, coconut flour, natural sugar substitute & cinnamon in a medium size mixing bowl.
In a small saucepan, melt the butter & glucose syrup together until it starts to bubble. Stir through the bicarb soda water mixture and vanilla extract. Add this to the bowl of dry ingredients & mix well.
Roll spoonsful of mixture into walnut sized balls. Place on baking paper-lined tray & flatten slightly with your fingers.
Bake for 15-20 minutes, turning tray around halfway through if required until lightly browned.
Cool on tray 10 minutes & then place cookies on a cooling rack to cool completely. Store in an airtight container.
Originally posted 2017-09-18 12:13:47.