BLACK ALMOND COOKIE

I had my fair share of Atkin’s Diet when i was in my Uni life and it felt good carrying a lighter weight 😊 Thanks to my SIL who had us into this diet and dinner is my favourite meal with a cup of vanilla ice cream a big chunk of grilled meat or a large link of frankurters😋. I survived the 6 months and the months after are just maintenance but staying on this diet is a challenge. But really it felt good 😊

I did not make this recipe for Keto purpose, but just to make use of my extra almond flour and my new discovery of super dark cocoa powder and later, I found out that this recipe is geared to a Keto snack, what a coincidence! 😉

Sharing this recipe to all Keto lovers.

BLACK ALMOND COOKIES

Makes about 44 pcs half a tablespoon size cookies.

This is soft, chewy cookie.

   

Ingredients:

1 ½ c almond flour

½ c black cocoa powder

1 tsp baking soda

½  tsp salt

½ bar unsalted butter (100g) (substitute 1/3 c vegetable, canola or coconut oil)

¾ c brown sugar (substitute: sugar-free sweetener)

2 eggs

1 tsp vanilla

1 c semi-sweet/ dark chocolate chips (substitute: sugar-free chocolate chips)

Slivered Almonds

Method:

1.     Cream sugar ang butter in a stand   mixer or use a whisk and manually mix.

2.     Add flour, cocoa powder, baking soda and salt.

3.     Add eggs and vanilla.

4.     Fold in chocolate chips. (At this point, you can chill cookie batter for

        easy division)

5.     Scoop about 1/2  tbsp each and place it on the baking tray lined with

        parchment. 

 

6.     Flatten the top, add slivered almonds.

7.     Bake 15 minutes at 175° C.

8.     Remove from oven and cool before serving. (It hardens as it cools)

Enjoy!