Sugar-free cocoa cookies are made by baking a cocoa dough sweetened with erythritol into soft, round cookies. Their diabetic-friendly profile offers a quick, healthier fix for a sweet craving.
Beat the softened butter and erythritol together, then add the egg and vanilla and mix.
Add the flour, cocoa, baking powder and salt and knead.
Wrap the dough and chill it in the fridge for fifteen minutes.
Pinch off ball-shaped pieces of dough and arrange on a baking tray, then bake in an oven preheated to 170°C for fifteen minutes.
If you shape the dough without chilling it, the cookies spread too much and turn out thin. Allergens: contains gluten (flour), dairy (butter) and egg.
If you use carob powder instead of cocoa, you get a milder flavour, though the classic cocoa aroma is lost.
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