Little SF Chocolate Cookies

5.0 from 2 reviews
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

15 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?

  3. Pamela says:

    Hi Susan Maria,
    I couldn’t find Guylian sugar free dark but did find in my area “Lily’s Original Dark Chocolate” stevia sweetened 3 oz bars. They melt beautifully and taste amazing. Really good chocolate in this really outstanding cookie recipe of yours. They have a website Thank you!

  4. Darlene says:

    These cookies are wonderful! Perfect for parties as no one would even THINK that they are SF and they really do taste like brownies!

  5. Kristina says:

    People keep asking for nutritional facts, but have seen no responses. Can you please provide the nutritional facts for these? Thanks in advance!

    • Suzanne Shaw says:

      Nutrition facts will vary based on ingredients used and how large of a cookie or serving you select. Since there is no standard WLS serving (1 month post-ops can eat less than a 15 year post-op) it’s best to empower yourself and learn how to calculate this on your own. The knowledge will be priceless for you and enable you to make educated choices no matter where you are eating for the rest of your life.

  6. Lisa says:

    Is there anything that can be used in place of almond flour? I am allergic to it as well as the ground almonds. If not, I’ll simply pass on this recipe and wait for something else. Thanks!

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