Oreshki cookies with chocolate nut filling
Eggs and nut butter provide protein and fat, while almond and coconut flour add fiber. The dough is baked in a walnut-shell mold, and cocoa makes the filling rich and chocolatey. Refrigerate the finished cookies so the filling stays firm.
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Servings: 20 (1 serving ≈ 13 gram)
Digestion time: 3 hour
Complete protein: ✔
Melt the butter (40 g). Add egg (100 g), stevia (1 g), and salt (2 g), then whisk. Fold in almond flour (50 g), coconut flour (20 g), and baking powder (2 g).
Chill the dough for 15 minutes. Divide it into small 5–6 g balls.
Heat and grease the oreshki mold. Bake the shells for about 4 minutes until browned.
Mix nut butter (40 g) with cocoa (10 g). Join the cookie halves with the filling and chill before serving.
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