Chocolate and Coconut Cookies, Sugar-Free, a perfect recipe for those who need to limit sugar but still love to enjoy a couple of chocolate cookies with a hot coffee or cappuccino at breakfast.
These cookies are soft, fragrant, and so easy and quick to make, and I am sure you will remake the recipe many times, just like the gluten-free almond cookies. Moreover, they contain no lactose and gluten, making them perfect for those with intolerances while being truly delicious; everyone in my house loves them, including my son, who adores chocolate. What else can I say, they are absolutely worth making, so let’s discover the recipe together!
See you soon, Susy.
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- Difficulty: Very Easy
- Cost: Cheap
- 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
Chocolate and Coconut Cookies Ingredients – Sugar-Free
- 2 eggs
- 0.7 oz erythritol
- 1 tablespoon unsweetened cocoa powder (lactose-free)
- 1.25 cups coconut flour (desiccated coconut)
- 1.75 tablespoons coconut oil
- to taste chocolate (extra dark)
Preparing the Chocolate and Coconut Cookies – Sugar-Free
In a bowl, place the eggs and the sweetener, and using a hand whisk, work until the sweetener is well dissolved. Add the coconut oil and continue working. Add the coconut flour and cocoa, and with a spatula, mix in the dark chocolate pieces. Knead quickly and leave the dough in the refrigerator for at least 15 minutes.
After the time in the fridge, take the bowl and scoop out small amounts of dough with your hands and create balls placed on the baking tray lined with parchment paper or a silicone mat. Using the palm of your hand, flatten the balls, giving them the shape of classic cookies, and bake at 356°F (180°C) for about 15 minutes in fan mode. Once baked, remove them from the oven and let them cool before serving.
