Cristina shows you how to bake a batch of nut, egg and dairy free Keto Cookies with homemade dark chocolate!
Ingredients2 cups raw pumpkin seeds3 tablespoons coconut flour1 flax egg (1 tablespoon water + 1 tablespoon flax meal)3 tablespoons softened coconut oil or lard1 teaspoon vanilla or peppermint extract1/3 cup granulated sweetner1/2 teaspoon baking soda1/4 teaspoon fine salt2 tablespoons pastured gelatin1/3 cup coconut milk1 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!
For more delicious recipes by Cristina of @thecastawaykitchen, be sure to check out her blog here!