The coconut and chocolate cookies are a light recipe with erythritol instead of sugar, without butter or oil and flour, made only with coconut and eggs.
They are perfect for breakfast, as a snack, and for an evening treat before bedtime.
The soft and fragrant coconut and chocolate cookies are prepared with a few ingredients in just a few minutes.
An excellent anti-waste solution to use up coconut flour nearing expiration, making simple, tasty cookies with an exotic flavor.
If you love coconut, here are some recipes to try!
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups of coconut flour
- 2 eggs
- 3 tbsps of erythritol
- 1 tsp of baking powder
- 2 1/8 oz of dark chocolate
Steps
In a bowl, combine all the ingredients and mix with your hands.
After kneading, you will get a sticky and crumbly dough. Take a small amount of dough, press it in the palm of your hand to compact it and form a small ball.
Place the balls on a baking tray lined with parchment paper.
Once all the balls are placed, press them slightly with the palm of your hands.
Bake at 320°F for about 15 minutes.
Remove from the oven and let cool.
Prepare the glaze by cutting the chocolate into small pieces.
Place it in a bowl and melt it in the microwave for a minute.
If you don’t have a microwave, you can do it in a double boiler.
Fill the cookies with the melted chocolate and sprinkle with coconut flour.
The coconut and chocolate cookies are delicious bites to satisfy your sweet tooth without guilt.
