Super Easy Chocolate Cookies (Egg-Free) Recipe
Super Easy Chocolate Cookies (Egg-Free) Posted on March 31, 2014. Filed under: Cookies | Tags: almond flour, carbs under 5, chocolate, cookie, dessert, egg-free | I came up with this one-bowl wonder when writing my book. I needed something quick and simple to satisfy my family’s sweet tooth. These basic chocolate cookies kill any chocolate and sweet cravings and they are also easy to tweak.
Super Easy Chocolate Cookies (Egg-Free)
1 cup = 240 ml almond flour
1/4 cup = 60 ml vanilla-flavored whey protein
3 tablespoons dark cocoa powder
3 oz = 85 g organic butter, softened
1/4 cup = 60 ml erythritol crystals
Directions
Preheat the oven to 350 °F (175 °C).
Combine all ingredients in a large bowl.
Mix and knead with clean hands until the dough is smooth and without any lumps.
Shape the dough into small walnut-sized balls, place them on a baking sheet lined with parchment paper and flatten the balls with wet fingertips.
Bake for 8–10 minutes, or until the center of the cookies is slightly higher than the edges. Be careful, the cookies get overbaked very easily. It’s better to bake them too little than too long.
Let cool completely before removing from the baking sheet or even touching them. (Important!)
Store in a cool and dry place.
Nutrition information
Protein
Fat
Net carbs
kcal
The whole batch:
48.7 g
140.3 g
12.1 g
1512 kcal
Per cookie if 12 cookies in a batch:
4.1 g
11.7 g
1.0 g
126 kcal
Per cookie if 16 cookies in a batch:
3.0 g
8.8 g
0.8 g
94 kcal
Per cookie if 20 cookies in a batch:
2.4 g
7.0 g
0.6 g
76 kcal
Per cookie if 24 cookies in a batch:
2.0 g
5.8 g
0.5 g
63 kcal
Per cookie if 28 cookies in a batch:
1.7 g
5.0 g
0.4 g
54 kcal
My cookie experiments
I got the idea to this recipe actually from my Vanilla Toffee Butter Cookies. After jotting down my ideas for chocolate cookies I had to make several test batches before I was satisfied. First I used too much erythritol and that made too strong cooling effect to the cookies. I was a bit afraid if the cookies are not sweet enough if I reduce the amount of erythritol, but they actually tasted really good and sweet enough to my family.
After I had reduced the amount of erythritol I noticed that there is too much whey protein. The cookies were chewy and sticky but not in a nice way. I also wanted to try if more cocoa powder would give better chocolate flavor. In my next experiment I added one tablespoon more cocoa powder. The cookies were better but I still wanted to continue experimenting.
I kept the amount of cocoa powder, butter and erythritol the same, but decreased the amount of whey protein from 1/3 cup (80 ml) to 1/4 cup (60 ml). I also increased the amount of almond flour to 4 oz (115 g). Previously I had used 3 oz (85 g). Now I was finally really satisfied with the recipe. So was my family. All in all, I was happy with the crunchy texture of the cookies, the flavor just needed some fine-tuning in the end.
Just a side note: If I’ll ever need cat poo when creating a litter box cake to my low-carb Halloween party, I’m definitely going to use this dough!
Tips for variation
If you would like to make these cookies even more chocolatey, feel free to add 1/3 cup (80 ml) dark chocolate chips.
Instead of vanilla whey protein you can use chocolate-flavored whey protein, but personally I prefer a hint of vanilla with chocolate, that’s why I chose vanilla-flavored whey protein. You can also use 1/2 teaspoon or even 1 teaspoon organic vanilla extract for more prominent vanilla flavor.
I keep this blog post really short because I still have to recover from writing my book. Simultaneously, my son began to sleep in his own bed which meant some more almost sleepless nights for me. So those two processes really took it out of me. Hope you understand.
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