Chocolate Bites
These choc chip cookies are easily adapted to suit your dietary needs
Makes enough for: 22 cookies
Ingredients
- 115 g soft butter
- 42 g fructose
- 35 g coconut sugar
- 1 egg
- 5 mls vanilla extract
- 138 g flour
- 23 g cocoa powder
- 20 g coconut flour
- 135 g dark chocolate, roughly chopped
Method
- Place the butter fructose and sugar into a stand mixer bowl
- Cream until pale then add the egg, and vanilla
- Scrape down the sides and beat for 5 minutes
- Place the flours and cocoa into a mixing bowl and whisk to combine
- Add 30mls at a time to the stand mixer while you beat on a low speed
- Make sure the flour is well combined before adding the next lot
- Once all combined fold through the chocolate
- Cover with cling film and place into the fridge for 4 hours
- Preheat the oven to 180° Celsius
- Roll the dough into balls, using a tablespoon of the dough at a time
- Place each ball onto a lined baking tray and press down until 2 cm high, leaving a space between each one to allow for spreading
- Place into the oven and bake for 15 minutes
- Remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely
- Drizzle with some melted chocolate to decorate if you want to and store in an airtight container