Little SF Chocolate Cookies
Taste like brownies, no flour, no sugar, moist, delicious. Boom!
  • 3 to 3.5 ounces of 65% dark chocolate or sugar free chocolate (I use Guylian sugar free dark)
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons butter
  • 2 large eggs
  • ¼ cup TRUVIA
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ cups almond flour or finely ground almonds
  1. In a small saucepan gently melt the chocolate, cocoa and butter, stirring occasionally over medium low heat. Remove from the heat.
  2. Whip the eggs, sugar, salt, and vanilla extract with an electric mixer on high speed for 2 minutes, until thickened and foamy.
  3. Fold in the melted chocolate into the egg sugar mixture then blend in the almond flour
  4. Chill the batter for 1 to 3 hours, until stiffened.
  5. Preheat the oven to 325°F. Lightly grease a baking sheet, or line with parchment paper.
  6. Scoop teaspoon mounds onto parchment. (I use a mini metal 'ice cream' scoop) Bake 8 to 10 minutes.
  7. Makes 36 cookies

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9 thoughts on “Little SF Chocolate Cookies

  1. Deborah Baxter says:

    I made the BE sf chocolate cookies tonight. Yummy! I added an 1/8 piece of walnut on the top of each right before baking them.

  2. Sara says:

    Hiya, could you let me know how many can you hav per day. Approx how many cals are they.Do they count as a meal and once made how long do they keep?

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