Cocoa Cookies
These have the most amazing texture, and look
Makes enough for: 18 cookies
Ingredients
- 210 g xylitol
- 180 mls canola oil
- 30 mls freshly brewed espresso, cooled
- 2 eggs
- 285 g flour
- 50 g cocoa powder
- 7.5 mls baking powder
- 3.75 mls fine salt
Method
- Place the xylitol, oil and espresso into a stand mixer bowl and beat to combine
- Add the eggs, 1 at a time, beating well after each addition
- Place the flour, baking powder and salt into a mixing bowl and gently whisk to combine
- Add 2 tablespoons at a time to the stand mixer, beating on low, until all combined
- Place the bowl into the fridge for 30 minutes
- Preheat the oven to 200° Celsius
- Scoop out, using an ice cream scoop and place the dough onto a lined baking tray, with the cookies spaced apart
- Flatten with the palm of your hand until 1cm high
- Place into the oven and bake for 12 minutes
- Remove from the oven and leave to cool on a wire rack before enjoying