Cookie Ingredients:
½ cup (2oz/60g) finely ground almond flour
6 tbsp (2.8oz/80g) granulated erythritol
1 egg
5 tbsp (1oz/30g) baking cacoa powder (dutch processed cacoa powder)
2 tbsp (1 fl.oz/28ml) vegetable oil (I recommend avocado oil)
1 tsp sugar-free vanilla extract
½ tsp (gluten-free) baking powder
1 pinch of salt
Vanilla Cream Ingredients:
⅓ cup (3oz/90g) soft butter
3 tbsp (0.6oz/18g) powdered erythritol
1 tsp sugar-free vanilla extract
1 vanilla pod, scraped
Instruction :
Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.
Add the egg and whisk until the ingredients have combined fully.
In a separate bowl, mix the almond flour and baking powder.
Add a pinch of salt.
Add the flour mixture to the liquid chocolate mixture and start to combine both with your hands.
Knead until you get a slightly sticky but firm dough.
At this point, preheat your oven to 350°F/180°C.
next instruction : www.hungryforinspiration.com
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