Sugar-Free Chocolate and Coconut Cookies, a perfect recipe for those who need to limit sugar but still enjoy a couple of chocolate cookies for breakfast with a hot coffee or cappuccino.
These cookies are soft, fragrant, and so easy and quick to make, and I’m sure you’ll make this recipe again, just like the gluten-free almond cookies. Moreover, they are lactose and gluten-free, making them perfect for those with intolerances, and at the same time, they are truly delicious. Everyone in my house loves them, including my son, who adores chocolate. What more can I say? They are absolutely worth making, so let’s discover the recipe together!
See you soon, Susy.
Also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 20 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 59.48 (Kcal)
- Carbohydrates 3.10 (g) of which sugars 0.09 (g)
- Proteins 1.24 (g)
- Fat 5.73 (g) of which saturated 1.34 (g)of which unsaturated 0.41 (g)
- Fibers 0.38 (g)
- Sodium 7.09 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate and Coconut Cookies – Sugar-Free
- 2 eggs
- 0.7 oz erythritol
- 1 tablespoon unsweetened cocoa powder
- 1.5 cups coconut flour (shredded coconut)
- 2 tablespoons coconut oil
- to taste chocolate (extra dark)
How to Make Chocolate and Coconut Cookies – Sugar-Free
In a bowl, add the eggs and sweetener, and whisk by hand until the sweetener is well dissolved. Add the coconut oil and continue to mix. Pour in the coconut flour and cocoa, and combine with a spatula. Lastly, add the dark chocolate pieces. Quickly knead the dough and leave it in the refrigerator for at least 15 minutes.
After the time in the fridge, take the bowl and scoop out small portions of dough with your hands, forming balls to place on a baking sheet lined with parchment paper or a silicone mat. Flatten the balls with the palm of your hand to give them the shape of classic cookies, and bake at 350°F for about 15 minutes in fan-assisted mode. Once baked, remove from the oven and let cool before serving.
