You want to be *SANE, but you still want to eat cookies every once in a while. You love how being grain- and sugar-free makes you feel, but you miss chocolate. Fret no more, lovely readers. You shall have cookies and chocolate and health all at the same time.
I give you Dark Chocolate Espresso Cookies.
Now, just don’t go crazy. I’m being serious here. They may have no flour, no grains, no sugar and no unhealthy oils or fats, but if you are new to xylitol you may need to build up to eating it gradually. A few people experience a little – how shall we say this? – a little intestinal disturbance at first. We don’t want that. So go easy until you know it doesn’t affect you, or if it does, build up gradually. You should get over it quickly with continued use. The benefits of xylitol, apart from replacing that nasty, nasty sugar are wild and wonderful. They include:
- Safe for Diabetics
- Helps prevent cavities
- Helps prevent ear infections
- Slows the growth of candida
- May improve bone density
- Helps tooth enamel & strength
- Increases white blood cell activity
- Prevents Streptococcus mutants in newborns
- May help with allergies & sinus infections
- May lower risk of ovarian cysts
Lots of good stuff! You can get the full scoop here.
Anyway, I digress. Back to the cookies, which I am certain is all you really care about right now.
I also want to point out that I think the texture could use a little work, so I’ll be updating this recipe once I’ve done that. Since the flavor is fabulous, I figured Dark Chocolate Espresso Cookies 1.0 were good enough to keep you going, rather than making you wait another week for a perfect version. I hope you think that was the right decision.
I’ll be quiet now so you can just get on with the whole baking part.
Chocolate, chocolate, chocolate. Mmmmmm.
- 10 1/2 oz. / 300g unsweetened 100% cocoa chocolate (NOT cocoa powder!)
- 1/4 cup / 2 fl oz. coconut oil
- 2 1/2 oz. / 70 g almond flour
- 1/2 tsp baking powder
- 3/4 tsp xanthan gum
- 1/2 tsp sea salt
- 3 eggs
- 10 1/2 oz. 300g xylitol (I use Xyla)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- Pre-heat over to 325 F.
- Place chocolate and coconut oil in a bowl set over a pan of simmering water.
- Stir occasionally until the two are completely melted together.
- Leave to cool.
- In a bowl, using a hand mixer (or in a stand mixer) beat the eggs, xylitol, vanilla and espresso powder together on high for about 5 minutes until the mixture is pale and thick.
- Stir in the cooled chocolate mixture until evenly mixed.
- Stir in the almond flour, baking powder, xanthum gum and salt until completely mixed. It will start to stiffen as you mix it.
- Leave the cookie dough aside while you line baking sheets with aluminum foil.
- The mixture will stiffen. When it is stiff enough to handle, using your hands, roll dough into balls slightly smaller than a golf ball.
- Place the balls on the lined baking sheets, about 2 inches apart, and flatten the balls until they are about 2 1/2 inches across.
- Bake on the top shelf of the oven for 10 – 12 minutes, turning half way through the baking time. They will look dry, but will be still be soft in the center when they are done.
- Remove from the oven and leave on the baking sheet for 10 minutes until the foil and cookies are cool enough to touch.
- Lift the edge of the foil up and over with one hand so that you can peel it away from the cookies as they fall into your other hand.
- These are rather more fragile than regular cookies, so this method means you will get the cookies off successfully.
- Place on a cooling rack to cool completely.
When we say these are *SANE, what we really mean in this instance is that they do not contain any sugars, starches, grains or unhealthy oils. They do not provide a huge amount of protein, fiber or water which is what makes a food truly SANE. They do provide healthy fats, some fiber & the other nutrients that almonds bring to the table. So, enjoy these as a treat, but not to the detriment of your day dose of *SANE protein, fiber and water.