Low Carb Chocolate Cookies Pinwheels
Recipe by Lakanto
Prep Time: 30 minutes
Cook Time: 12-18 minutes
Serves: 12 cookies
Difficulty Level: medium
- 2 cups almond meal
- 1 cup Lakanto Golden Sweetener
- ¾ cup gluten free flour
- 4 tbsp cacao powder
- ½ tsp bi carbonate soda
- 1/4 tsp xanthum gum
- 1 tsp chia seeds
- pinch salt
- ⅓ cup coconut oil
- 1 tsp butterscotch essence
- 2-3 tbsp almond milk (to bind)
- 3 tbsps Lakanto Chocolate Crumb (sprinkle over the top of the cookie before baking)
OPTIONAL – 2 tbsp Lakanto chocolate topping.
Preheat the oven to 180°C (350°F).
In a large-size bowl, add all the dry ingredients and half of the chocolate bits and mix until combined.
Add the wet ingredients to the bowl and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
Carefully roll the dough into a tight log shape and place into the fridge.
Once chilled cut the log into 6-10mm slices and place on a baking tray.
Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
Enjoy cookies immediately. Alternatively, store in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
If you have some Lakanto Chocolate Topping add a couple of tbsps to each mix instead of additional almond milk.