Cristina shows you how to bake a batch of nut, egg and dairy free Keto Cookies with homemade dark chocolate!
Recipe
Ingredients 2 cups raw pumpkin seeds 3 tablespoons coconut flour 1 flax egg (1 tablespoon water + 1 tablespoon flax meal) 3 tablespoons softened coconut oil or lard 1 teaspoon vanilla or peppermint extract 1/3 cup granulated sweetner 1/2 teaspoon baking soda 1/4 teaspoon fine salt 2 tablespoons pastured gelatin 1/3 cup coconut milk 1 cup chopped up dark chocolate
Directions: In a food processor, high powered blender of coffee grinder: process the pumpkin seeds with the coconut flour until a fine crumb. Measure out two cups and set aside.
In a large bowl let your flax egg sit for a few minutes.
Add in the coconut oil, extract, and sweetener. Mix.
Add the salt, baking soda, ground pumpkin seed flour mix and the gelatin.
Mix until a dry dough forms. Then add in the coconut milk and mix until the dough takes shape.
Fold in the chopped up chocolate.
Shape about 10-12 1 inch balls, set them 2 inches apart. Gently flatten.
Bake for 12-15 minutes until the edges just begin to brown.
Remove from the oven and let them cool for 10-20 minutes before handling. Use a spatula to remove from the cookie sheet. Enjoy!