Don't be put off if you don't care about all of the "frees". They are as healthy as you can get when trying to make a choc biscuit!!!
Coconut flour is different to work with, so basically the shape you leave them as when you put them on the tray, will be pretty close to how they are cooked at the end! These ones don't rise much.
I also often make these when I have made a batch of ice-cream - so I use 2 egg whites (left over from the yolks I use in the ice cream) instead of one egg and they are good.
They are a soft and chewy biscuit but are not very sweet, they are just nice. Also not bitterly dark chocolately like some.
Enough rambling! Here is your recipe!
Makes about 12 small cookies
Ingredients:
130g Almonds
70g Rapadura Sugar OR 50g honey
15g Coconut Flour
20g Coconut Oil
5g Cacao
1/2 tsp Bicarb Soda
1 egg (or 2 egg whites)
Good pinch of salt
Method:
Preheat oven 180C
1. Mill almonds and sugar (if using) 10 seconds, Sp 9
2. Add rest of ingredients, mix for 10 seconds speed 4.
3. Spoon onto tray and bake for around 14 minutes 180C. Let cool and enjoy!!
