I decided pretty hard on that title. These are certainly not cookies. Not regular ones, at least. It’s their form, which allows them to be filled with chocolate ganache, and also they mild elasticity and crunchiness, which are not typical for a regular cookie.
Since I couldn’t find a more proper name for them, I will let the picture speak for itself.
- 100 grams almond meal
- 1 big tbsp coconut flour
- 2 tbsp Tagatose
- 1 tsp vanilla extract
- 2 eggs
- 50 grams melted butter
- 100 grams dark chocolate
- 100 ml whipping cream
Mix together all the ingredients, except for the butter. After you are sure the eggs are well blended, you can add and fold the butter as well (you can risk in making a fancy sweet omelet and you want cookies). Prepare about 15-17 silicone muffin cups and, with a teaspoon, put in each one some batter (of the size of a walnut). Press the crunchy dough onto the walls and bottom of the muffin cup, in order to form small cups. Place them in the oven, at medium heat, for about 15 minutes.
You can either keep them in a tight container for a few days and decide what to fill them with or you can make a simple chocolate ganache (equal parts of dark chocolate and whipping cream, on minimum heat for 5 minutes). I did both: a part of the keto almond cookies ended full of chocolate ganache, while the others wait in line for a new idea. Enjoy!
The nutritional info are for one piece.