- 4 ounces sugar free chocolate chips
- 2 tablespoon extra virgin coconut oil
- 1 egg or flax egg if vegan
- 1/3 cup Sugar free Crystal Sweetener
- 1 teaspoon vanilla essence
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup almond flour
- 2 teaspoon unsweetened cocoa powder
- 1/4 cup chopped pecans - or sugar free
- Preheat oven to 180 C (370F).
- Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on how your parchment paper stick or not to baked goods this may not be necessary. Set aside.
- In a small mixing bowl, add the sugar free chocolate chips and melted coconut oil. I prefer to measure my coconut oil melted for more precision in baking. That's up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.
- Melt the chocolate chips with coconut oil in the microwave, by 30 seconds burst, stirring between to avoid the chocolate to burn. Set aside.
- Meanwhile, in a medium mixing bowl, beat eggs, sugar free crystal sweetener, vanilla essence, baking powder and salt. It should not take more than 20 seconds.
- Stir in the melted chocolate mixture. The mixture will thicken, stay shiny and that is what you want.
- Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated, it should not take more than 1 minute. Don't over mix it to avoid the batter to dry out. The batter will thicken again, looks like a brownie batter, thick but still runny. If your almond flour is not too thin you can also see some tiny bites of almond flour and that is ok.
- Stir in chopped pecan nuts or chocolate chips regarding your taste, choose your option.
- Spoon out the batter onto the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking so leave some space - about 4 cm between each cookie. I made 2 rows of 3 cookies on my cookie sheet.
- Bake 10-14 minutes or until the edge are cooked. The middle stay soft and that is normal. I found 12 minutes perfect for a brownie texture.
- Remove the cookie sheet from the oven and cool down 10 minutes on the sheet.
- Transfer your cookies on a cooling rack using a spatula that you slide under each cookie to avoid them to break. They are still soft.
- Cool down 10 more minutes on the rack.
- Store in a cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture change the next day, becoming chewier in the center and crispier on the border.