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Ingredients:
testo
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup crystal sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1/3 cup vegetable oil
- 2 cups coconut flour
Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup crystal sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1/3 cup vegetable oil
- 2 cups coconut flour
Instructions:
1
In a bowl, first mix together the flour, baking powder and salt. Then add the cocoa powder, sugar and oil and mix on low speed with an electric mixer. Once the ingredients are combined, add the beaten eggs, followed by the vanilla extract. Add the remaining dry ingredients and mix again with the electric mixer on low speed.
2
Cover the container with plastic food wrap and place in the fridge for up to 4 hours, or even better overnight. After 4 hours, or the next day, take the container out of the fridge. Preheat the oven to 180 ºC and line a baking tray with baking paper. Using a tablespoon, scoop out dough the size of the cookies you want and form it into a ball and roll it in coconut flour. The dough is a little sticky, so a little patience will not be superfluous. Roll the ball of dough in the coconut flour until it completely covers the ball. Carefully arrange the coconut flour covered balls on the baking paper, making sure to leave some empty space between each ball as the biscuits will spread a little during baking.
3
Bake the biscuits in a preheated oven for about 10 minutes - they are baked when they are nicely set. Then take them out of the oven and let them cool completely and you''re ready to sweeten!
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