These soft, crumbly cookies will put a smile on your face with the first bite. They’re almost bitter with their smokey flavour, yet sweet enough to feel like you’re getting a treat.
A low-carb, chocolatey treat.
I used only egg whites, instead of whole eggs, because I had them left over from making custard. I’m sure you could add the yolks, and decrease some of the coconut cream, if that suits you.
This recipe can be gluten-free, grain-free, nut-free, and dairy-free.
Makes around 18
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
– 4 Tablespoons coconut oil, melted
– 1/2 cup coconut cream
– 2 egg whites
– 1/2 cup coconut flour
– 1/2 cup cocoa powder
– stevia, to taste
– 1 Tablespoon cacao nibs
– 1/2 teaspoon baking soda
– small splash white wine vinegar
– 2 squares 90% dark chocolate (20 grams)
Method:
1. Preheat your oven to 180 degrees Celsius. Line a cookie tray with baking paper.
2. Mix together all ingredients, except chocolate, in a bowl. If the dough looks too crumbly, add some extra coconut oil or cream. Roll heaped teaspoons into balls and arrange on the tray, flattening slightly.
3. Break each chocolate piece into 8-10 pieces, and press each of these (edge down) into each cookie. Bake for 15-20 minutes, until set and almost cracking on top.
4. Let cool on the tray for 5 minutes before removing to a wire rack. Enjoy! 🙂
