Chocolate Pinecone Cookies
Almond and coconut flour provide fiber and a firm base, while grated cocoa and spices create a deep chocolate aroma. The scored surface makes the cookies resemble pinecones and helps them bake evenly.
Combine coconut oil (50 g), stevia (to taste), and eggs (100 g), then mix with a mixer.
Add melted grated cocoa (50 g) and beat the mixture.
Mix almond flour (100 g), coconut flour (40 g), baking powder without starch (4 g), ground ginger (1 g), nutmeg (1 g), cinnamon (3 g), and vanilla (to taste). Add the dry mixture to the liquid base, knead the dough, and refrigerate it for 30 minutes.
Divide the dough into equal pieces, place them on parchment, and make the cuts.
Bake the cookies at 180 °C for 15 minutes. Cool them and dust with erythritol (to taste).
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