Esspresso choco chip cookies
by cheeksgt

INGREDIENTS.
100g almond flour.
20g coconut flour.
50g cocoa powder sifted. (Bournville cocoa, 14g carbs per 100g).
1 teaspoon salt.
1/2 teaspoon baking soda.
1/2 teaspoon xanthan gum.
140 g butter (soft).
140g Erythritol.
1 egg.
1 teaspoon vanilla extract.
2 teaspoons coffee extract. this!

36 dark chocolate chips

What to do.

Put the almond flour, coconut flour, cocoa powder, salt, baking soda and xanthan gum in a bowl and mix it up. Leave to one side.

In a mixer, mix the butter

Add in sweetener and mix on full blast until light, fluffy and thoroughly mixed.

Add in vanilla extract, coffee extract and egg, mix it till it’s a bit lumpy…

With the mixer on slow, add in half of your flour mixture.

Mix it for a bit. Then Mix in the rest. Give it the business to get some air in the mixture.

Preheat oven to 350°F/180°C and line a baking tray with baking paper.

Put 12 40g blobs onto the prepared tray, flatten them. like this

The cookies will spread somewhat during baking, but you still need to pre-shape them slightly.

Bake for 8-10 minutes until cooked but not burnt.

Keep an eye after 6 mins onwards. Erythritol tends to “catch” quite easily..

Spin them round if necessary….

Cool on a rack and eat all of them straight away and get fat.

Or don’t,

Store in an airtight container and eat within a week.

MACROS…………

Cal: 155.
Carbs: 2.1g.
Protein: 2.7g.
Fat: 14.6g.

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