Low-carb chocolate cookies

Ingredients for 1 servings:

• 80 g ground almonds
• 30 g coconut flakes
• 30 g xylitol (sugar substitute) or erythritol; if necessary, 30 g brown sugar
• 5 ml liquid sweetener, baking stable, i.e. saccharin or cyclamate; alternatively Stevia as a replacement for 70 g sugar
• 1 pinch of baking powder
• 1 egg(s)
• 70 g butter, cold, cut into cubes
• ½ tsp vanilla flavoring or vanilla pulp
• 100 g natural yogurt, 3.5% or higher
• 90 g whole grain oat flakes
• 30 g baking cocoa, unsweetened, no cocoa drinking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low carb, for about 14 cookies

Mix all the dry ingredients well in a large bowl. Make a small well in the center and add the egg, butter, liquid sweetener, vanilla, and yogurt. Mix lightly with a fork, breaking up and crushing the butter. Then knead the mixture into a smooth, firm dough using a mixer or a stand mixer on the slowest speed with a dough hook. However, I recommend kneading by hand. Preheat the oven to 180 degrees top/bottom heat or 160 degrees fan-assisted. Tear off small pieces of dough and roll them into balls between your hands. Flatten the balls to just under a centimeter thick and place them on a baking sheet lined with baking paper. Bake on the bottom rack at the specified temperature for 20-25 minutes. Let cool thoroughly.