Indulge in the ultimate guilt-free treat with this chocolate cookies recipe. These cookies are a dream come true for chocolate lovers while being low in carbs. Enjoy the perfect balance of sweetness and chocolate flavor in every bite.
Ingredients
2 cups almond meal
1 cup Lakanto Brown Sweetener
¾ cup gluten free white flour
4 tbsp cacao powder
½ tsp bi carbonate soda
1/4 tsp xanthum gum
pinch salt
⅓ cup coconut oil
1 tsp butterscotch essence
2-3 tbsp almond milk (to bind)
6 tbsps Lakanto Chocolate Crumb (4 tbsps in the mix - 2 tbsps for sprinkling over the top of the cookie before baking)
OPTIONAL - 2 tbsp Lakanto Chocolate Topping
Method
Preheat the oven to 180°C (350°F).
In a large-size bowl, add all the dry ingredients and 4 tbsps of the chocolate bits and mix until combined.
Add the wet ingredients to the bowl and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
Carefully roll the dough into a tight log shape and place into the fridge for 20 minutes to firm up.
Once chilled cut the log into 6-10mm slices and place on a baking tray.
Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
Enjoy cookies immediately. Alternatively, store in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
Tips & Hints
If you have some Lakanto Chocolate Topping add a couple of tbsps to each mix instead of additional almond milk.
