Ingredients:
- 2/3 cup flour (either plain OR almond)
- 1 tbsp cocoa powder
- 1tsp baking powder
- 160g apple sauce (egg replacement)
- 2tbsp Naya Monk Fruit Golden
- 1/2 cup Naya Monk Fruit Classic
- 3 tbsp coconut butter
- 220g dairy free & sugar free dark chocolate
Method:
1.Preheat your oven to 180 degrees Celsius and line two baking trays with
greaseproof paper.
2.In a large mixing bowl, combine the apple sauce, Naya Monk Fruit
Golden, and Naya Monk Fruit Classic. Whisk the mixture together for 2-4
minutes until the apple sauce becomes smooth and light in colour.
3.Place the dairy-free butter and chocolate in a heat-proof bowl. Set the
bowl on top of a saucepan filled halfway with water, creating a bain marie. Gently heat the water until the butter and chocolate melt
completely. Be careful not to burn the chocolate, as it can happen easily
if rushed.
4.Slowly add the melted chocolate mixture to the apple sauce mix and stir
lightly.
5.Gradually add the flour mixture and fold it into the batter. The batter will
have a consistency similar to brownie batter.
6.Using a scoop or spoon, place golf ball-sized amounts of batter onto the
lined baking trays. Leave about 3 inches of space between each cookie,
as they will spread while baking.
7.Bake the cookies for 10 minutes. After 10 minutes, rotate the baking trays
and bake for an additional 5 minutes.
8.Allow the cookies to cool for 10-15 minutes on the baking trays before
serving or transferring to a cooling rack.
