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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!
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Ingredients
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250 ml (1 cup) almond flour
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45 ml (3 tbsp) ground flaxseeds
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45 ml (3 tbsp) Splenda brown sugar blend
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30 ml (2 tbsp) cocoa
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5 ml (1 tsp) baking powder
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45 ml (3 tbsp) liquid egg whites (or the equivalent of 2 egg whites)
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45 ml (3 tbsp) 0% plain Greek yogurt
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1 egg
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30 ml (2 tbsp) unsweetened vanilla soy milk
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15 ml (1 tbsp) instant coffee (regular or decaffeinated)
Preparation
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Preheat the oven to 350°F (180°C).
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In a small bowl, mix the flour, flaxseeds, brown sugar, cocoa, and baking powder. Set aside.
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In a large bowl, mix the egg whites, Greek yogurt, and egg using an electric mixer until the texture is light.
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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.
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Add the dry ingredients to the wet ingredients and mix until combined.
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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.
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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.