These delicious mouth watering chocolate marble cookies are the perfect snack, especially as they contain no added sugar. Best enjoyed with a pot of tea and good company.
KETO / DIABETIC FRIENDLY / GLUTEN FREE / 91% Less Sugar by using Lakanto Monkfruit Sweetened products
Makes 20 cookies
Ingredients
Dry Ingredients
- 2 Cups Almond meal
- 1 Cup Lakanto Baking Blend
- ¾ Cup Gluten Free Flour
- 2 Tbsp Cacao Powder
- ½ tsp Bi Carbonate Soda
- 1 tsp Chia Seeds
- Pinch of Salt
- 4 Tbsp Sugar free Chocolate Drops (try our 98% Sugar Free Lakanto Dark Choc Baking Bits)
- ⅓ Cup Coconut Oil
- 2-3 Tbsp Almond Milk (to bind)
Method
- Preheat the oven to 180°C (350°F).
- In a large bowl, add all the dry ingredients and half of the chocolate drops and mix until combined. Split this mix into 2 bowls
- Add half the wet ingredients to each bowl, mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more almond milk if necessary add more cacao powder to one mix so you have one lighter and one darker cookie mix
- In a bowl carefully combine the two doughs and then roll this mixture out between greaseproof paper until you have the desired marbling.
- Carefully cut the cookies into the desired size, remember they will get 25% larger when cooked. Top with sugar free chocolate drops.
- Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
- Enjoy cookies immediately. Alternatively, store in an airtight container at room temperature for up to 5 days
Tip: For best results allow the cookie dough to rest for 40 minutes in the fridge to allow the dough to chill!
Approx Nutritional Information Per Serve 45g - Energy 699 kJ (167 Cal) - Protein 4.3g - Total Fat 13.8g Saturated Fat 4.5g - Carbohydrate 6.0g - Fibre 3.9g - Natural Sugar 1.1g Sodium 242mg
RSLA0147