Yesterday, after a full day at work, boys basketball, bbq dinner and a 5km walk, the last thing I wanted to do was to spend hours in the kitchen ... so I thought I would make some quick sugar free, gluten free choc cookies. MASSIVE FAIL! I used coconut flour and they were so incredibly dry that my mouth literally stuck together. Good thing that the hubster said he liked them - he now has treats for the week!
So this morning, even after I had slept in for my morning walk (sorry Sam!!) I was able to throw these delicious Fudgy Choc Cookies together before school - I promise they are that quick!
Sugar-Free Fudgy Choc Cookies (makes approx. 22-24)
100 butter (cubed - room temp)
1/2 cup of Natvia (stevia powder)
2-3 lidfuls of vanilla extract
1 egg (room temp)
1/2 cup of unsweetened cacao or coco powder
3/4 cup organic plain flour (please note you could use coconut or almond flour to make a wheat-free version, but I think way too dry for this recipe).
Pre-heat oven to about 150 degrees fan forced (Depending on how hot your oven is!)
Line a cookie tray/s with baking paper
Cream together the Natvia and butter at a high speed for a couple of minutes until very well blended. Scrape down the sides of the bowl and then add the vanilla and egg and beat for another minute or so. Throw in the cacao/cocoa and beat for another min at a medium speed until well blended. Add the flour and mix at a low speed just until you can't see any white of the flour.
Grab out 1 tbsp of the dough, roll into a ball and place on the tray. Once all the balls have been rolled, flatten them with a small based glass (you might have to peel them off the glass), pop into the over and bake for about 10-11 minutes. This makes for a soft cookie - if you want a crunchier one leave in oven for a couple more minutes, just make sure they don't burn).
Cool for a couple of mins of tray before transferring to racks (or straight into the lunch box!!).