New Year Cocoa Burst Cookies (Print Version)
Fudgy, low-carb cocoa cookies bursting with rich chocolate flavor for festive enjoyment.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup erythritol or keto-friendly sweetener
07 - 1 large egg, room temperature
08 - 1 tsp vanilla extract
→ Mix-ins
09 - 1/2 cup sugar-free dark chocolate chips
10 - 1/4 cup chopped pecans or walnuts (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line baking sheet with parchment paper
02 - Whisk almond flour, cocoa powder, baking soda, and salt in medium bowl
03 - Beat softened butter and sweetener until light and fluffy
04 - Mix in egg and vanilla extract until well combined
05 - Gradually incorporate dry ingredients into wet mixture until thick dough forms
06 - Fold chocolate chips and optional nuts into dough
07 - Scoop tablespoon portions onto prepared sheet, spacing 2 inches apart
08 - Flatten each ball slightly with fingers or spoon back
09 - Bake for 10-12 minutes until edges set, centers remain soft
10 - Rest on baking sheet 5 minutes, transfer to wire rack to finish cooling
# Expert Advice:
01 -
- They taste like chocolate truffles disguised as cookies, which feels like cheating on keto
- The dough comes together faster than you can preheat the oven, perfect for lastminute celebrations
02 -
- Underbaking slightly is intentional here, these cookies continue firming up as they cool and stay fudgier longer
- Room temperature ingredients are nonnegotiable for the creaming step to work properly
03 -
- Weigh your almond flour if possible, cup measurements can vary wildly and affect the final texture
- Let the dough rest for ten minutes before baking if you have time, it helps the flavors meld and produces a richer cookie