John Myers
Ingredients for 1 servings:
- 60 g almond flour, defatted
- 40 g wholemeal spelt flour
- 30 g cocoa powder
- 2 large eggs
- 30 g butter – substitute, spreadable and low in fat
- 120 g sweetener (erythritol or 90 g stevia)
- 1 tsp baking powder
- ½ bar of dark chocolate, 75% cocoa content
- ½ tsp cinnamon
- 1 pinch(s) nutmeg
- 1 tsp wheat bran
- 1 tsp chia seeds
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
Feast without a guilty conscience! These cookies are low-carb, almost sugar-free, and low-fat, yet still super delicious.
Mix the butter and erythritol until soft. Add the eggs and continue mixing. Add the flour and baking powder and mix. Mix the cocoa powder with a little hot water until thick and add to the batter (the batter shouldn’t be too runny). Add the cinnamon (to taste; I even use a whole teaspoon), nutmeg, and perhaps some wheat flour, and chia seed gel. Chop the dark chocolate (if you like it really chocolatey, you can use the whole bar) into small pieces and add to the batter, and mix again. Using a teaspoon, place small heaps of the batter onto a baking sheet lined with parchment paper. I made very small heaps (careful not to place them too close together) and this yielded 60 cookies. Bake (do not preheat): Top/bottom heat at 175°C, 10-15 minutes, fan oven at 160°C, 10-15 minutes. The cookies will be relatively soft after baking, but will quickly harden as they cool. They have a very nutty flavor. Those who like their sweetest treats might want to add more chocolate or sugar. These cookies are perfect for a cozy coffee with friends who are also watching their figure but still want to indulge a little!
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