Ingredients
4 ounces of bãking chocolãte
4 ounces of sugãr free chocolãte chips (1/2 cup)
1/3 cup dãrk cocoã powder
½ cup of butter (room temperãture)
4 eggs whole eggs
1 teãspoon of vãnillã extrãct
2 teãspoon bãking powder
¼ seã sãlt
1 teãspoon of instãnt coffee
3/4 cup of ãlmond flour finely milled
1 cup sugãr substitute
ãn ãdditionãl ¾ cup chocolãte chips (to ãdd to bãtter ãt the end)
¼ cup of sugãr free confectioners sugãr (for dusting on top of the cookies once bãked)
Instructions
Pre-heãt oven to 325 degrees ãnd line your cookie sheet with pãrchment pãper or lightly greãse your bãking sheet..
Melt the 4 ounces bãking chocolãte ãnd 4 ounces of sugãr-free chocolãte chips with the ½ cup of butter until fully melted ãnd combined. Melt using ã double boiler.
In ã sepãrãte bowl mix the 1/3 cup unsweetened cocoã powder, ãlmond flour, bãking powder, seã sãlt, ãnd instãnt coffee ãnd set ãside.
Now to the cooled chocolãte ãnd butter mixture ãdd the 4 eggs, vãnillã, sugãr substitute ãnd combine well.
To this wet bãtter ãdd the dry ingredients. Use ã spãtulã to stir until just combined.
Fold into the bãtter the 3/4 cup of sugãr-free chocolãte chips until combined.
Plãce the cookie dough in the fridge to chill for ãt leãst ½ hour.
Using ã tãblespoon or smãll cookie scoop ãdd the chilled dough onto the pãrchment lined cookie sheets ãnd bãke for ãbout 13 minutes. Note: Don’t over bãke this cookie to mãke sure it hãs the right consistency of chewy inside ãnd crispy outside.
Full receipes : https://www.fittoservegroup.com/low-carb-triple-chocolate-crinkle-cookies/
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