Chocolate Drop Cookies
Ingredients
Cookie: 1 cup of almond meal 2/3 cup macadamias 1 and ¼ cup pecans ¼ cup Natvia pinch of salt 2 tbsp coconut oil, melted 1 egg Chocolate filling: 60 g of sugar free dark chocolate 2 tbsp coconut oil hefty pinch of salt
Method
- Preheat oven to 170 degrees
- Using a blender or food processor, blend nuts until they become a meal. Be careful not to over blend as this will secrete the natural oils in the macadamias and your dough will not be as easy to work with
- Add almond meal to a bowl and mix with blended nuts until everything is well combined. Add remaining cookie ingredients and combine until a dough is formed
- Form the dough into tbsp. sized balls and place on a tray lined with baking paper. Using your thumb, press down in the centre to create a crevice in which you can put the chocolate filling later
- Bake for 15-20 minutes until the cookies are fragrant and golden brown
- Meanwhile, melt the chocolate and coconut oil over a double boiler and add a large pinch of salt.
- Once the cookies have cooled, pour in your chocolate and then place in fridge to solidify the chocolate
