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These sugar-free/gluten-free chocolate cookies are soft and rich with dark chocolate flavor. They are keto, dairy free and sugar free and made with a combo of almond flour, cocoa powder and coconut flour.
Recipe Tips:
- Almond Flour: Use blanched almond flour for better texture.
- Flax Seeds: Use pre-ground flax or grind whole seeds in a coffee grinder.
- Coconut Flour: Avoid adding more; a small amount is used due to its moisture absorption.
- Sweetener: I used erythritol, a granulated sugar-free sweetener. Substitute with coconut sugar, monk fruit sweetener, or regular cane sugar.
- Milk: Substitute almond milk with any dairy-free or regular cow’s milk.
- Coconut Oil: Soften before mixing by microwaving in 20-second intervals until soft.
- Baking: Use parchment paper, tinfoil, or a silicone baking mat to prevent sticking. Grease the baking sheet generously with coconut oil if needed.
- Spacing: Cookies expand while baking, so leave enough space between each on the sheet.
- Cooling: Let cookies cool for 20 minutes after baking to solidify due to the coconut flour.
- Storage: Store on a plate; avoid stacking too much as they can break easily.
- Shelf Life: Cookies last unrefrigerated for 5-7 days or refrigerated for 7-10 days.
- Yield: The recipe makes about 16-21 cookies.
Instructions:
Certainly! Here are the rewritten paragraphs in numbered steps:
- Pre-heat the oven to 350°F.
- In a bowl, combine the dry ingredients: almond flour, cocoa powder, coconut flour, sweetener, flax seeds, baking soda, and salt. Mix well.
- Add the wet ingredients to the bowl: vanilla extract, coconut oil, eggs, and almond milk. Use a stand mixer, electric mixer, or stick blender to blend until smooth and free of lumps. The dough should be thick but pliable. If too dry, add almond milk, 1 tbsp at a time, until it reaches the desired consistency.
- Take small heaps of cookie dough (about 2-3 inches in diameter) and place them on a parchment-lined cookie sheet, leaving space between each cookie for expansion.
- Bake at 350°F for 10-15 minutes.
- Allow the cookies to cool for about 20 minutes after removing them from the oven. This cooling period helps them solidify and prevents crumbling.
- Enjoy your cookies with tea, coffee, or a glass of milk!
Chocolate Cookies ( Sugar Free & Gluten Free )
These sugar-free/gluten-free chocolate cookies are soft and rich with dark chocolate flavor. They are keto, dairy free and sugar free and made with a combo of almond flour, cocoa powder and coconut flour.
Equipment
- Microwave Oven
Ingredients
- 3 Cup Almond Flour
- 2.25 Cup Cocoa Powder
- 6 tbsp Coconut Flour
- 2.25 Cup Erythritol/ Others Granulated Sweetener
- 6 Eggs
- 1.5 Cup Coconut Oil
- 1.5 Cup Unsweetened Almond Milk
- 1.5 tbsp Vanilla Extract
- 0.75 tbsp Salt
- 1.5 tbsp Baking Soda
- 0.75 Cup Ground Flax Seeds
Instructions
- Pre-heat the oven to 350°F.
- In a bowl, combine the dry ingredients: almond flour, cocoa powder, coconut flour, sweetener, flax seeds, baking soda, and salt. Mix well.
- Add the wet ingredients to the bowl: vanilla extract, coconut oil, eggs, and almond milk. Use a stand mixer, electric mixer, or stick blender to blend until smooth and free of lumps. The dough should be thick but pliable. If too dry, add almond milk, 1 tbsp at a time, until it reaches the desired consistency.
- Take small heaps of cookie dough (about 2-3 inches in diameter) and place them on a parchment-lined cookie sheet, leaving space between each cookie for expansion.
- Bake at 350°F for 10-15 minutes.
- Allow the cookies to cool for about 20 minutes after removing them from the oven. This cooling period helps them solidify and prevents crumbling.
- Enjoy your cookies with tea, coffee, or a glass of milk!
Notes
- Make sure you used blanched almond flour, it will help with the texture.
- For the flax seeds you can use pre-ground flax or grind whole flax seeds yourself using a coffee grinder.
- Do not try to add more coconut flour. I intentionally use a very small amount because it soaks up a ton of moisture and can be very drying if you use too much.
- I used erythritol which is a granulated sugar-free sweetener that can be used in place of sugar. You can substitute this for basically any dry granulated sweetener like coconut sugar, monk fruit sweetener or even regular cane sugar if you prefer.
- You can substitute the almond milk for any dairy-free milk or even regular cow’s milk.
- It helps make blending easier if you soften the coconut oil before mixing it with the cookie batter. You can do this my microwaving it for 20 seconds at a time until it’s soft.
- It helps to use parchment paper, tinfoil or a silicone baking mat on the cookie sheet when baking to prevent sticking. If you don’t have any of those, make sure you generously grease the baking sheet with coconut oil.
- The cookies will expand when baking so be sure to leave plenty of space in between when placing the cookie dough on the cookie sheet.
- Because of the coconut flour, the cookies will be very soft and almost crumbly right after removing from the oven, it’s important to let them cool for about 20 minutes before handing them so they solidify.
- It’s best to store them on a plate and not stack them too much because they can break apart more easily than a regular cookie.
- They will last unrefrigerated for about 5-7 days or refrigerated for about 7-10 days.
- This recipe will make about 16-21 cookies. Nutrition facts below are for 1 cookie (out of 21). Each cookie has about 2 net carbs.
NUTRITION
| SERVING: | 1 Cookie |
| CALORIES: | 103 kcal |
| CARBOHYDRATES: | 3 g |
| PROTEIN: | 2 g |
| FAT: | 9 g |
| FIBER: | 1 g |
