These soft cocoa cookies are made by baking a dough sweetened with erythritol into tender rounds. Their diabetes-friendly profile makes them a quick, healthy answer to a sweet craving.
Beat the softened butter with the erythritol. Add the egg and vanilla and mix.
Add the flour, cocoa powder, baking powder and salt, then knead to combine.
Wrap the dough and refrigerate it for 15 minutes.
Pinch off pieces of dough and roll them into balls. Arrange them on a baking sheet and bake in an oven preheated to 170°C / 340°F for 15 minutes.
If you shape the cookies before chilling the dough, they may spread too much and become thin. Allergens: contains wheat (gluten), milk and dairy products (butter), and eggs.
Tarifte 15 dakika yazıyordu ama benim kurabiyelerim biraz küçük kalmıştı, bu yüzden 11 dakikada kenarları zaten yeterince pişmiş oldu. Boyutuna göre süreyi ayarlamak gerekiyor, aksi halde dipleri gereğinden fazla sertleşiyor.
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