These are very rich and very simple. I would definitely recommend adding walnuts and/or chocolate chips to make them truly decadent. I didn't have any at the moment (part of the problem of not having the pantry fully stocked).
Chocolate Cookies
2 cups almond flour
1/2 cup cocoa
1 tsp arrowroot, tapioca or a similar starch
1/2 tsp baking powder (grain-free)
1/2 cup shredded unsweetened coconut
1/4 cup xylitol
1/8 tsp sea salt
1/4 tsp stevia extract
3 eggs
2 tbs strong brewed coffee
3 tbs lard, coconut oil or butter
1 tsp vanilla extract
1 tbs almond butter
1/2 cup whipped coconut milk
Directions
As always, combine the dry ingredients in a mixing bowl (except shredded coconut) and whisk until everything is evenly blended. When I say whipped coconut milk, I am referring to what we did for the coffee-creamer recipe. That is, taking an entire can of coconut milk/cream and whipping it so that the solid and liquid are combined. When done in the bullet or another whipping device, this creates a very thick and frothy cream. Take 1/2 cup of this and whip it further with the 3 eggs and other wet ingredients. After all of the wet ingredients are combined, I add the shredded coconut and blend because it is extremely dry and I am trying to compensate. Combine the wet with the dry mix and you have cookie-dough.
Bake at 375 degrees on a greased baking sheet or silpat until they don't jiggle (about 10 minutes). Err on the underdone side, otherwise they might dry out. The recipe yields about 18 good-sized cookies.
Again, feel free to add any nuts or extras. That can only make them more delicious!
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