Chocolate gingerbread

Preparation

Chop the chocolate (30 g) and melt it until it becomes liquid.

Use chocolate with a cocoa content of 95–100%.

Warm the nut butter (30 g) until it becomes soft and liquid.

Mix the butter, melted chocolate, and egg (100 g) until smooth.

Add soy protein isolate (5 g), vanilla (0.5 g), salt (0.5 g), and sweetener. Knead the dough.

If the dough is too runny, gradually add a little almond or coconut flour, cocoa, or protein (1–2 g), kneading as you go.

Pipe the cookies onto a baking sheet lined with parchment paper using a spoon or pastry bag.

Bake at 170–180°C for 25–30 minutes.

Transfer the finished cookies to a rack and let them cool completely.