Cocoa powder and a mixture of white and milk chocolate chips give these cookies their double-chocolate character. The recipe makes 18 cookies.
Ingredients
- 70 grams low-fat spread, such as Flora Light
- 135 grams granulated sweetener, about 9 tablespoons
- 2 eggs
- 1 teaspoon vanilla extract or vanilla essence
- 30 grams coconut flour, sifted
- ⅛ teaspoon salt
- 45 grams chocolate chips, using a mixture of white and milk chocolate
- ¼ teaspoon baking soda
- 25 grams cocoa powder
Instructions
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- Cream the low-fat spread with the granulated sweetener. An electric mixer may be used.
- Add the eggs one at a time, mixing after each addition.
- Add the vanilla, coconut flour, and cocoa powder. Mix well; the mixture will thicken.
- Add the baking soda and salt, then mix until incorporated.
- Stir in the chocolate chips.
- Let the dough stand for 1 minute so the coconut flour can absorb moisture and the mixture reaches a dropping consistency.
- Drop spoonfuls onto the prepared sheet at least 2 inches apart, making 18 cookies.
- Bake for 12 minutes, until the centers contain no wet dough and reach 160°F (71°C).
- Cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool.
Yield
Makes 18 cookies.
