Coconut cocoa sponge cookies
Coconut flakes and almond flour add fiber and a firm texture to the cookies, while cocoa adds a chocolate flavor. Sour cream helps keep the inside soft. It provides fiber and helps keep the snack satisfying.
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Inventory: Oven, Mixer
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Servings: 12 (1 serving ≈ 30 gram)
Digestion time: 3 hour
Complete protein: ✔
Beat the egg (100 g) with allulose (60 g) and sour cream (60 g). Separately mix almond flour (70 g), coconut flakes (60 g), cocoa (12 g), and salt.
Combine the mixtures and rest the dough for 5 minutes. Shape small cookies on parchment.
Bake at 170°C for about 18 minutes. Cool completely on a rack.
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