DOUBLE CHOCOLATE CRAVING

CRUSHING COOKIES

SERVES PREP TIME COOK TIME TOTAL TIME

(MINUTES)

8 15 10 25

BEC'S TIPS:

> Be very careful not to

add too much flaxseed to
the mix as this will make
the dough a lot firmer/
harder. I have included the
measurement in grams so
that you can use a scale to
measure Oust in case).

> You can use a mix of half/

half butter and coconut oil
to get a nice buttery
cookie taste without too
much dairy try 30 g
coconut oil and 26 g butter.

3/4 cup almond meal Preheat oven to 175 ° C and line an oven tray with baking paper.

1.5 tbsp (11g) ground flaxseed meal
6 tbsp unsweetened cocoa powder
or cacao
1/3 cup powdered stevia
(or 1/2 cup if you like very sweet)
¼ tsp baking soda
1/4 tsp salt
1 egg, room temperature
1/4 cup butter (56 g) or coconut oil,
melted and cooled
40 g 85% Lindt dark chocolate
(4 squares)
2 Melt your butter or coconut oil (read notes too) and set aside to cool. If it is
too hot, it will cook the egg when added to the mix.
3 Combine almond meal, cocoa powder, stevia, flaxseed, baking soda and
salt in a mixing bowl (read note about flaxseed meal).
4 Add the egg and melted butter or coconut oil to the bowl.
5 Mix to combine everything into a dough and set aside. Allow the dough to
rest for 5 to 10 minutes.
6 Spoon approximately one heaped tablespoon of dough onto the baking
sheet. Repeat until the dough is used up (approximately 8 cookies).
7 Use damp fingers to push down and smooth the dough into cookie shapes.
8 Roughly chop four squares of Lindt 85% chocolate and push the chocolate
pieces down into the cookies.

9 Bake for approximately 10 minutes for a softer cookie and 12 minutes for a
harder cookie.

10 Remove from the oven and allow to cool completely. The cookies will seem
very soft, but they will continue cooking once removed from the oven.

140 CALORIES 4G PROTEIN 12G FAT 1G NET CARBS 2G FIBRE