Chocolate Shortbread
I have been experimenting with teff flour, and came up with these chocolate cookies, that come out somewhere between the texture of shortbread and peanut butter cookies (cause they're made with almond butter).
Servings: 10 cookies
Ingredients
- 0.5 cup nut/seed butter, (or peanut, sunflower, cashew, etc)
- 0.25 cup maple syrup
- 2 Tbsp cocoa powder
- 0.33 cup teff flour, (or almond meal, additional coconut flour or any other gluten-free flour)
- 0.33 cup coconut flour
Instructions
- Mix the almond butter and maple syrup together in a large mixing bowl until smooth.
- Stir in the cocoa until fully mixed.
- Fold in the flours until just mixed. This may require the use of your hands, and it may involve getting kinda sticky.
- Form the mix together into cookies, place on a lined baking sheet and put in the oven at 350 F for 12 minutes.
- Leave them to cool for a few minutes after taking them out of the oven.
Notes
Nut-Free: Use sunflower seed butter in place of almond butter.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 63mg | Potassium: 106mg | Fiber: 5g | Sugar: 7g | Calcium: 50mg | Iron: 1.4mg
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