Bittersweet Brownie Drops
Bittersweet Brownie Drops
Ingredients
- 4 tbsp Almond Flour
- ½ tsp Baking Powder
- 3 oz. Unsweetened Baking Chocolate Squares
- 2 tbsp Unsalted Butter
- ½ - ¾ cup Xylitol (adjust for personal sweetness)
- 2 large Eggs (Whole)
- ½ tsp Coconut Flour
- ¼ tsp Vanilla Extract
- ¼ tsp Baking Soda
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper lightly greased with coconut oil or aluminum foil.
- In a small bowl whisk almond flour, baking powder, baking soda and coconut flour.
- In a microwave-safe bowl, melt chocolate and butter for 1 to 2 minutes, until butter is melted, and chocolate has softened. (You can also do this step on the stove top.)
- Let stand 2 minutes and vanilla and stir until smooth.
- With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy, about 3 minutes.
- Gradually beat the slightly warm chocolate mixture into the egg mixture until well-blended, about 1 minute.
- Turn mixer speed down to low and mix in flour mixture just combined.
- Drop slightly rounded teaspoonfuls of dough onto prepared sheet. Bake 5 to 6 minutes, until just set but still soft on top.
- Gently remove pan from oven, let cookies cool for 5 minutes on pan (*very important or cookies will go super flat as they deflate when moved too early…think soufflé)
- Transfer to a wire rack to cool completely.
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