4 Tablespoons Coconut Flour (A very low carb flour. Most of the carbs are in the form of dietary fibre and not digested, so those carbs are not counted. Yay!)
1/4 teaspoon gluten free baking powder (I use Ward's)
1/4 cup Natvia or equivalent sweetener (I tried powdered Stevia)
1 egg lightly beaten (vegan version - use one mashed small banana)
1 bar "Well Naturally" sugar free dark chocolate, roughly chopped, leaving some largish chunks).
8 Tablespoons Almond milk
Method:
Preheat oven to 180C
Roughly chop chocolate bar and set aside.
In a bowl add coconut flour, baking powder and sweetener - then whisk to combine.
Add the chopped chocolate (leaving some larger chunks aside to top the cookies) and stir through.
Add the egg (or mashed banana) and the almond milk to the flour mix and stir until combined. This recipe will thicken a lot (that's the magic of coconut flour!)
When the mix has thickened to a nice cookie dough consistency, break off bits and roll into balls. Place them, spaced apart, on baking paper on a cookie tray.
Flatten each cookie and press a chunk of chocolate into the top.
Bake for 10 mins. Cool on a rack. These cookies will crisp up as they cool, but still be nice and soft inside. For raw cookies, ditch the egg and follow the vegan version and dehydrate until desired crispiness. (I'd say at least overnight)
This made 9 medium sized cookies.
Enjoy!
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