Soft and slightly sweet bicolour cookies which are gluten-free and dairy-free.
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Whipping up a batch of these low-carb cookies is easy and quick. Made with 100% all natural ingredients, they are gluten-free, sugar-free and dairy-free.
I added some dark chocolate chips, but feel free to add some chopped nuts (pistachios and walnuts go divine with chocolate), orange zest for some extra flavouring or replace the chocolate chips with some dry cranberries or raisins!
Just keep in mind that whatever you add/replace will modify the nutritional content of the recipe.
Ingredients (makes 7-8 cookies):
- 120 g egg white
- 25 g almond butter or smooth peanut butter
- 50 g soy flour
- 50 g erythritol sugar (@ZUMUB, discount code: EXPATCUCINA)
- 8 g dark unsweetened cacao powder
- 15 g back protein (or 10 g coconut flour)
- dark mini chocolate chips, as needed
In a bowl whisk together 60g egg white, 12 g almond butter and 25 g erythritol sugar. Sift in 25 g of soy flour and 10 g of back protein (or 6 g coconut flour). Stir in chocolate chips. Drop tbsp of dough onto parchment paper.
In a separate bowl whisk the remaining egg white, erythritol and almond butter, then add the soy flour, cacao and remaining back protein (or coconut flour). Drop tbsp of dough right next to the white ones, making sure they slightly overlap on each others.
Bake in pre-heated oven at 180C for about 12-15 min.
Let the cookies cool down completely before lifting them.
Store your cookies in a jar or a ziplock bag.
If you make this recipe, tag me on IG @the_fit_mediterranean