Gluten and Sugar Free Double Chocolate Cookies

Hands On:

25 minutes

Total Time:

80 minutes

Serves:

Ingredients

1 ½ cups Good Graces gluten-free organic coconut flour
¾ cup unsweetened Dutch-process cocoa powder
1 tbsp xanthan gum
½ tsp Hy-Vee baking powder
¼ tsp kosher salt
1 ½ cups Hy-Vee unsalted butter, softened
1 cup Wholesome allulose zero-calorie sweetener
¼ cup Swerve brown sugar replacement, packed
4 Hy-Vee large eggs
¼ cup Full Circle Market original unsweetened coconut milk beverage
1 tsp Hy-Vee vanilla extract
2 (3-oz.) Lily's no-added-sugar 55% cacao dark chocolate bars, chopped; plus additional chocolate shavings for garnish
Hy-Vee Mediterranean sea salt, Coarsely ground; for garnish

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Preparation

Whisk together coconut flour, cocoa powder, xanthan gum, baking powder, and salt in a large bowl; set aside.

Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add allulose sweetener and brown sugar replacement. Beat on medium for 2 minutes, scraping side of bowl occasionally. Beat in eggs, coconut milk, and vanilla until combined. (Mixture may appear curdled).

Add coconut flour mixture; beat on medium for 1 to 2 minutes or until combined. Stir in chopped chocolate until combined. Cover and refrigerate 30 minutes.

Preheat oven to 350°. Line 2 large rimmed baking pans with parchment paper. Drop about 2 tablespoons dough 2-inches apart on prepared baking pans; gently press down to flatten slightly. Sprinkle with chocolate shavings and seas salt, if desired.

Bake 10 to 12 minutes or until edges are set. Cool in pans for 2 minutes. Transfer cookies to wire rack and cool completely.