Equipment
Ingredients
COOKIES:
- 14 ounces almond butter
- 2 large egg whites
- 1/2 cup allulose (or equivalent)
FILLING:
- 1 cup butter room temperature
- 1 cup allulose (or equivalent)
- 2 teaspoons vanilla extract
- 2 large egg yolks
- 4 teaspoons unsweetened cocoa powder
COATING:
- 2 bars The Good Chocolate chopped
- 4 teaspoons coconut oil melted (or butter)
Instructions
COOKIES:
- In a bowl of an electric mixer on medium speed, beat almond butter, egg whites, and natural sweetener until thoroughly combined, about 2 minutes, scraping downsides of the bowl as necessary. Cover the bowl with plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 325 degrees and line baking sheets with parchment paper.
- Using a small scoop, form dough into balls (or drop by heaping teaspoons) and place 2 inches apart on prepared baking sheets.
- Moisten the flat bottom of a glass with water, dip into 1/4 cup of sweetener and carefully press prepared glass bottom into dough balls, flattening dough; repeat with remaining dough.
- Bake until lightly brown, 18 to 20 minutes. Remove from oven and cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
FILLING:
- Line baking sheets with wax paper. In a bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute. Add sweetener, vanilla extract, egg yolks, and cocoa powder, and mix until smooth, (scraping downsides of the bowl as necessary) about 2 minutes.
- Using a small knife, spread about 1 tablespoon filling on top of each cookie, making a rounded top. Transfer cookies to prepared baking sheets and refrigerate for at least 1 hour.
COATING:
- To prepare chocolate coating: Break the chocolate bars into small pieces. In a double boiler over gently simmering water (or in a microwave oven), melt chocolate. Whisk in 2 teaspoons oil (or melted butter), adding more to reach desired consistency. Let mixture cool for a few minutes, then dip cookies into chocolate mixture, holding onto the almond base.
- Return cookies to prepared baking sheets and refrigerate until chocolate hardens at least 30 minutes. Store in refrigerator and serve chilled.
Nutrition
Calories: 436.4 | Fat: 39.9g | Protein: 10.5g | Carbohydrates: 10g | Fiber: 4.6g | P:E Ratio: 0.2