Ready for a coffee break? Whether as an afternoon snack or dessert, these cookies are delightful any time of day. Just chocolatey enough, they'll satisfy your taste buds and hunger for a long time, thanks in part to their high fiber content. The use of almond flour reduces the carbohydrate content, so there's no worry about blood sugar!
Ingredients
-
250 ml (1 cup) almond flour
-
45 ml (3 tbsp) ground flaxseeds
-
45 ml (3 tbsp) Splenda brown sugar blend
-
30 ml (2 tbsp) cocoa
-
5 ml (1 tsp) baking powder
-
45 ml (3 tbsp) liquid egg whites (or the equivalent of 2 egg whites)
-
45 ml (3 tbsp) 0% plain Greek yogurt
-
1 egg
-
30 ml (2 tbsp) unsweetened vanilla soy milk
-
15 ml (1 tbsp) instant coffee (regular or decaffeinated)
Preparation
-
Preheat the oven to 350°F (180°C).
-
In a small bowl, mix the flour, flaxseeds, brown sugar, cocoa, and baking powder. Set aside.
-
In a large bowl, mix the egg whites, Greek yogurt, and egg using an electric mixer until the texture is light.
-
In a microwave-safe cup, heat the soy milk for 20 seconds. Add the instant coffee and stir until completely dissolved, then incorporate it into the liquid mixture.
-
Add the dry ingredients to the wet ingredients and mix until combined.
-
On a baking sheet lined with a silicone mat or parchment paper, drop about 30 ml (2 tablespoons) of dough per cookie, leaving 5 cm (2 inches) of space between each one.
-
Bake in the oven for 10 to 12 minutes or until the base of the cookies is lightly golden.
Notes
Keeps for 7 days at room temperature in an airtight container. Freezes for up to 3 months.
