Dairy Free

Gluten & Grain Free

Low Disaccharide

Great tasty little biscuits, with a crunch of chocolate.

Serves: 15 cookies

Prep time: 15 mins

Fridge time: 30 mins

Cooking time: 10 mins

Ingredients

  • 1 1/2 cups almond meal
  • 1/4 cup cacao nibs
  • 1/2 cup shredded coconut, (unsweetened)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dextrose
  • 1 egg
  • 1/3 cup coconut oil (melted)
  • 1 tsp vanilla essence

Method

  • Preheat oven to 190° (375°F)
  • In a large bowl combine almond meal, cacao nibs, coconut, baking powder, salt and dextrose (or natvia).
  • In another bowl, beat eggs until they double in volume.
  • Beat in coconut oil and vanilla.
  • Add dry ingredients and mix until just combined.
  • Place in the refrigerator for  at least 30 minutes.
  • Roll dough into 2cm balls and place on a baking paper lined oven tray.
  • Press each one down slightly with a fork.
  • Bake until browning, about 10 minutes.
  • Remove from oven, and cool on a wire rack.
  • Store in the refrigerator.

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