Coconut Cocoa Splitter Cookies
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Cook Time
1 h
Servings
12
Difficulty
Medium
Prep Time
20 Min
Description
These Thermomix® coconut cocoa splitter cookies are a gluten-free and low-carb treat with shredded coconut, coconut flour and cocoa nibs. Preparation takes about 60 minutes, including 20 minutes of active work, and yields 12 servings. Ideal as a light dessert, for breakfast or as finger food. Especially suitable for those who pay attention to a low-carbohydrate diet or want to bake gluten-free. Also a great alternative to classic cookies during the Christmas season.
Ingredients (8 ingredients)
-
0.5 Stück Vanilla bean
-
100 g Shredded coconut
-
70 g Coconut flour
-
90 g Coconut oil
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2 Stück Eggs
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5 TL Erythritol
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80 g Cream cheese
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25 g Cocoa nibs (raw cocoa splitters)
Preparation (5 steps)
Prepare dough
Preheat the oven to 160 °C. Scrape out the pulp of half a vanilla bean. Place vanilla pulp, 100 g shredded coconut, 70 g coconut flour, 90 g coconut oil, 2 eggs, 5 tsp erythritol and 80 g cream cheese in the mixing bowl and knead for 2 min./kneading stage to form a smooth dough.
Stir in cocoa nibs
Add 25 g cocoa nibs (raw cocoa splitters) to the mixing bowl and carefully knead into the dough for 20 sec./reverse rotation speed 2. Use the spatula to push down from the edge.
Shape cookies
Shape the dough into balls with your hands and place on one or two baking sheets lined with baking paper. Flatten the balls slightly.
Bake cookies
Bake the prepared cookies in a preheated oven for approx. 30 minutes. After 30 minutes, carefully turn the cookies and put them back in the oven for another 15 minutes.
Cool and store
Remove the baked cookies from the oven and let them cool on a wire rack. Then store airtight until consumption.
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