Grain Free Chocolate Cookies

My goal today was to create a simple, tasty, sturdy chocolate cookie that could be used like an oreo, to sandwich yummy stuff. Particularly the strawberries and cream frosting I happen to have in my fridge. I succeeded on two out of three goals, these are simple and tasty, but not as sturdy as I hoped. Several attempts led to a sturdier cookie than I started with, but not a crumble free dip in milk cookie. Knowing that my goal hasn't been reached I spent the last 45 minutes searching pinterest, google and yahoo to try and find an alternative cookie to link to so you can enjoy the delicious paring of light strawberry frosting and deep salty chocolaty cookie, but sadly I could not find a recipe that would work. So for now I will post what I have with a warning of potential crumble and continue working on improving this cookie's sturdiness and dunk-ability.

Grain Free Chocolate Cookies

1/2 cup almond butter

1/4 cup coconut oil, melted

1/4 cup coconut flour

1/4 cup cocoa powder

2 tbsp coconut sugar

1 egg

                                              stevia to taste

                                              sea salt flakes to top

Preheat oven to 350F. Put all ingredients except salt in a bowl and blend (immersion blender, handheld electric, whatever works for you). Allow the mixture to stand and thicken. Use your hand to mold cookie shaped disks (not too thin, you want them sturdy-ish). Sprinkle with flaked sea salt. Place on parchment lined baking stone and bake for 8 minutes. Once done turn off the heat and leave them in the oven until completely cool. Spread frosting on the smooth side of a cookie and top with a second one. Goes great with a nice glass of pinot noir.

Makes 24 cookies

2 cookies per serving

134 calories

7g carbohydrates

2g fiber

5 net carbs

3g protein

11g fat

3g sugar