Chocolate coconut pinwheel sandwich cookies - Low Carb
There are days when all I want is to eat a huge chocolate bar, and while that is not an option - finding alternate ways of having the snacks you crave is possible. I love chocolate. I love cookies. I love cookies that are chocolate. From that love, these little chocolate pinwheel sandwich cookies were born.
What you're going to need:
1 Stick butter, softened at room temperature (salted)
1 Cup sugar substitute (we use Pyre which is a Stevia based sugar substitute)
1 tsp Vanilla extract
3 Large eggs
2 Tbsp coconut flour
2 Tbsp unsweetened cocoa powder (Use the lowest carb one you can find - ultimately, unsweetened cocoa powder should be zero carb. Some have fillers - check for that)
1/2 cup unsweetened coconut flakes
3 Tbsp water
Preheat oven to 350 degrees. Beat butter, sugar, and vanilla together until fluffy. Add cocoa powder. Mix. Add eggs and beat until incorporated. Mix in coconut flour, and coconut flakes. Once this is all combined, see how stiff the batter is after sitting for 2-3 minutes. If it's really stiff - add 1 Tbsp water at a time to the batter to thin out to make a consistency that will work in a piping bag, but still hold form when piped.
Line two baking sheets with parchment paper. With a spatula, scoop cookie batter into a piping bag fitted with a star tip. If you don't have a piping bag and tips, just put the batter inside a large zip lock bag, push down into 1 corner, and snip the corner with a pair of scissors. Pipe 1 inch round cookies onto the parchment paper. You will get approximately 50 cookies. I actually got around 56 when I made this the first time.
Bake for 5-7 minutes. Check the cookies half way through - if they still have a shiny appearance they are not ready yet. Touch them, if they are dry but still springy - they are ready to be taken out of the oven. Allow them to cool for a few minutes before transferring to a cooling rack.
Meanwhile... make the filling. You will need 1/4 cup sugar free chocolate syrup used for ice cream. I keep mine in the fridge which makes it really nice and thick. To that, add 1/4 cup butter, and 1/4 cup cream cheese. Beat together until creamy and soft. Do not melt the butter or the cream cheese. You need all the ingredients to be solid - not melted. Add 1 Tbsp sugar substitute at a time, and add until it reaches your desired sweetness.
Once the frosting is done, and the cookies are cooled - spread a little of the frosting on one of the cookie halves, and place a second cookie on top of that. Once all done, I put the cookies in the fridge to allow the frosting centers to set.
Each sandwich cookie is approximately 1.5 net carbs per sandwich cookie. These are a perfect little treat when you need something sweet.
What you're going to need:
1 Stick butter, softened at room temperature (salted)
1 Cup sugar substitute (we use Pyre which is a Stevia based sugar substitute)
1 tsp Vanilla extract
3 Large eggs
2 Tbsp coconut flour
2 Tbsp unsweetened cocoa powder (Use the lowest carb one you can find - ultimately, unsweetened cocoa powder should be zero carb. Some have fillers - check for that)
1/2 cup unsweetened coconut flakes
3 Tbsp water
Preheat oven to 350 degrees. Beat butter, sugar, and vanilla together until fluffy. Add cocoa powder. Mix. Add eggs and beat until incorporated. Mix in coconut flour, and coconut flakes. Once this is all combined, see how stiff the batter is after sitting for 2-3 minutes. If it's really stiff - add 1 Tbsp water at a time to the batter to thin out to make a consistency that will work in a piping bag, but still hold form when piped.
Line two baking sheets with parchment paper. With a spatula, scoop cookie batter into a piping bag fitted with a star tip. If you don't have a piping bag and tips, just put the batter inside a large zip lock bag, push down into 1 corner, and snip the corner with a pair of scissors. Pipe 1 inch round cookies onto the parchment paper. You will get approximately 50 cookies. I actually got around 56 when I made this the first time.
Bake for 5-7 minutes. Check the cookies half way through - if they still have a shiny appearance they are not ready yet. Touch them, if they are dry but still springy - they are ready to be taken out of the oven. Allow them to cool for a few minutes before transferring to a cooling rack.
Meanwhile... make the filling. You will need 1/4 cup sugar free chocolate syrup used for ice cream. I keep mine in the fridge which makes it really nice and thick. To that, add 1/4 cup butter, and 1/4 cup cream cheese. Beat together until creamy and soft. Do not melt the butter or the cream cheese. You need all the ingredients to be solid - not melted. Add 1 Tbsp sugar substitute at a time, and add until it reaches your desired sweetness.
Once the frosting is done, and the cookies are cooled - spread a little of the frosting on one of the cookie halves, and place a second cookie on top of that. Once all done, I put the cookies in the fridge to allow the frosting centers to set.
Each sandwich cookie is approximately 1.5 net carbs per sandwich cookie. These are a perfect little treat when you need something sweet.
Comments
Post a Comment