RECIPE:
½ cup butter, softened
4 eggs
1 tsp vanilla extract
5 packages stevia (or small scoops of whole leaf stevia...or a few drops of liquid stevia...or whatever...)
75 grams coconut flour – I use a food scale to measure coconut flour. It’s about 5/8 c. Please see my post here about coconut flour.
1 T cinnamon, plus ¼ divided
½ bar Ghirardelli 86% chocolate, or other chocolate of your choosing
Method
Cream butter and then mix in eggs, adding one at a time to incorporate the ingredients. Add vanilla and stevia, beating well after each addition.
Weigh and sift coconut flour into egg mixture, beating in along with cinnamon. Make sure you scrape down the sides and incorporate everything!
Scoop onto baking sheet in small teaspoonfuls. I use a Silpat and a Pampered Chef small scooper, but if you don’t have those things, parchment paper and teaspoons should work fine.
Pour cinnamon on a plate. The dough will not flatten as it bakes, so you will use this to ‘flour’ your fingers for the next step: Flatten the cookie dough with your fingers. You will need to periodically dip your fingers in the cinnamon as you go. Use this opportunity to shape (gently) the cookies into the round shapes you like.
Take a half a bar of high quality dark chocolate, I used Ghirardelli's 86% Midnight Reverie. Cut each square in half diagonally, and the cut each half in half, until you get around 32 equal-ish pieces. Press each triangle into the top of a cookie!
Bake for 12 minutes or so, until edges are slightly brown, at 350 degrees. Remove to wire racks. If you have leftover cinnamon sugar, feel free to sprinkle on top of the hot chocolate spot. Makes 29 cookies. (perhaps I should have questioned why my batch only made, like, EIGHT)
The whole recipe has 10 grams sugar and 82 grams of carbohydrates.
5 comments:
You are hilarious.
Some thoughts-
I think you used too much flour, which is maybe why they were dry. You said you used "almost a cup" when in fact, 5/8 of a cup is 1/2 a cup + 2 Tablespoons. (For future baking reference, 1/4 c= 4 Tablespoons, so you should be able to extrapolate from there mosy fractions you need to figure out.)
You definitely didn't use enough stevia, I'd say. The recipe called for 5, you used 4. Plus the recipe said to have another scoop that you sprinkled on top of the cookies along with the cinnamon. The recipe used Truvia--one packet of truvia (according their website) is 3/4 tsp. I couldn't tell what size measuring spoon you were using for your whole leaf stevia, but it seemed pretty small. Too small perhaps? If you were using a 1/2 tea spoon measure, AND only used 4 instead of 6, then that makes a huge sweetness difference.
You really kind of do need egg beaters or a stand mixer or something to cream eggs and butter together! Otherwise it's a huge pain in the ass. Maybe a wooden spoon, but that would take forever :) (Plus it would help to cream the butter first, then add each egg one at a time and mix in. And I'd probably beat each egg with a fork a bit before I added it to the butter if I were trying to do the creaming manually.
In conclusion, I'm glad they were still edible, and you are awesome. And I am going to go make real cookies now. :)
Oh dear lord. 1/2 cup + 2 Tbls??? I was really in over my head. LOL. Sheesh.
Well, at least they are edible. And I can make people laugh.
OMG,I am still smiling long after I have read your blog! I was a bad mother not teaching you some basic things to do while baking. But,its probably cause I am still finding out things myself.Like yesterday, with the dough for the butter tarts...awful. I should have thrown it out and started from scratch again. But not wanting to waste anything, I used it.
Not bad,but not really good.
You are adorable,Keep on cookin'!!!
This is what I always envisioned you cooking would be like, haha. Cjh is right, you definitely need egg beaters to bake with (you could get some for like $10 at Walmart, I'm sure). And she is right about the flour - come on Krista, math! 5/8 is 4/8 (which is 1/2) plus 1/8. I have to admit, though that I wouldn't have known how much 1/8 of a cup is.
Anyway, good for you for attempting such a recipe! I love trying out new recipes. Sometimes they work, and sometimes not. That is the risk you take. When they work, though, MMMMmmmmmm....
You are so funny. This is a great video.
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