Chocolate cookies

These were great. Nice chocolaty taste. Good texture. They were especially good as the cookie part of an Ice Cream Sandwich with No Sugar Added ice cream. Yummy!

This recipe makes about 50 big 3 1/2 inch diameter cookies at about 1 gram of carb each.



1 1/2 cup almond meal
1/2 cup flax meal
1/2 cup unsweetened cocoa powder
1/4 cup powdered egg whites
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol or erythritol
(1/2 cup poly dextrose fiber optional-adds crunch)
2 T xanthan gum ( essential)
1 Tablespoon powdered instant coffee substitute ( Caffix or Pero)

1 eggs
1/4 cup plain yogurt or sour cream
1/2 cup butter (One stick) melted
35 drops ( 3/8 tsp) liquid sucralose based sweetener or 24 packets of splenda or the equivalent in the sweetener of you choice ( about 1 1/2 cup sugar equivalent)
1 tsp vanilla
1 tsp chocolate extract if you have it--adds a little dimension to the chocolate flavor.

Mix all dry ingredients together in large bowl. Mix eggs, liquid sweetener and yogurt/sour cream in a second bowl and whisk well. Add to dry ingredients and then add butter. mix well. dough is thick

allow dough to rest for a few minutes to get good and thick. or cover and chill for several hours.

Roll teaspoons of dough into walnut sized balls or smaller--dime sized if you like, and place on a parchment covered baking sheet, then flatten the balls with a flat bottomed glass. (I put a plastic bag over the glass to keep it from sticking to the dough)I like these to be as thin as I can get them, as they do puff up some in the oven, but you can leave them thicker, or even leave them as unflattened balls for a different texture and look.

bake parchment paper at 350 for about 10 min.

keep in freezer and they will be very crunchy if you eat them before they thaw out.

they are very decadent with some chopped chocolate added to the batter or with a drizzle of melted chocolate on top.