Sugar-Free Chocolate Nut Cookies
August 21, 2010
If you are diabetic or have to watch your sugar intake, check out this recipe. I recommend using a dark, rich, “gourmet” type cocoa powder for maximum chocolate impact!
Sugar-Free Chocolate Nut Cookies
• 5 Tablespoons butter
• ½ cup unsweetened cocoa powder
• ¼ cup cream
• 1½ teaspoon vanilla
• ½ teaspoon salt
• 1 cup sucralose (Splenda) or preferred sugar substitute to replace 1 cup granulated sugar
• 4 eggs
• ½ cup flour
• ½ cup dried shredded coconut
• 36 almond or macadamia
Preheat oven to 350 F.
Melt butter in bowl and mix in cocoa powder. Whisk in cream, salt, vanilla, and sweetener.
NOTE: if you use a darker cocoa powder, you will need to add more sweetener to taste.
Add eggs and beat until well-blended. Add flour and then dried coconut. Mix well, and let sit for 5 minutes.
Grease cookie sheets or cover with parchment paper.
Spoon batter and drop by rounded teaspoons. Put an almond or macadamia nut on the top of each, and push in slightly to secure.
Bake for about 12 minutes or until cookies are set and just beginning to brown on bottom.
Let cool on pan for about 10 minutes before removing. |
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. From this experience she developed all of the CUO lessons, and she coaches members of the Primal Chocolate Club. Register for the
5-minute Chocolate Tasting and you'll also see a tasting interview with Bryn.
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