2 large eggs
1 teaspoon pure vanilla extract
4 Tablespoons stevia or sugar of choice
¼ cup coconut oil (if it is hard, heat until it becomes liquid- either over the stove on in microwave at 20 second increments)
⅓ cup coconut flour
1 tablespoon gelatine
½ teaspoon baking soda
Pinch of Himalayan salt
50g Bennetto Orange with Chilli chocolate, chopped into small chunks
Line a baking tray with baking paper and preheat the oven to 180 degrees celcius.
In a large bowl, whisk the eggs with a fork until frothy then add vanilla extract, choice of sugar, and coconut oil. Whisk until well combined.
Add the coconut flour, gelatine, baking soda, and salt to the wet ingredients. Mix all ingredients together until a dough forms. If the mixture appears a tad too dry and crumbly, add ¼ cup water and mix.
Mix chocolate through the cookie mixture.
Form dough into tablespoon sized balls and place on lined baking tray, leaving a gap in between each so there is room for cookies to expand when baking. There should be enough mixture for 12 cookies.
Use the back of the tablespoon to flatten the balls so they are shaped like a cookie. Bake for 8 to 10 minutes, until the edges are lightly browned.
Remove the cookies from the oven and let them cool to room temperature before moving. Once cooled they should be a soft texture, almost like a cake.