Dutch Cocoa Cookies are rich and chewy, with a crunchy sugar coating. These chocolate cookies are reminiscent of Archway's Dutch Cocoa Cookies. In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for up to 3 minutes, or until mixture looks fluffy.
Dip them in an easy chocolate ganache to turn them into double chocolate cookies. Drizzle chocolate all over with a fork. Press a walnut into the center of the cookie. Enjoy them with a swipe of almond butter. Sprinkle them with sea salt or keto chocolate chips. These healthy cookies are best stored in an airtight container for up to 3 days.
Making low carb no bake cookies calls for coconut oil, but food grade cocoa butter can be used instead. Coconut oil has a higher melting point than cocoa butter and is easier significantly easier to find. Either way, both give your low carb no bake cookies that rich, fatty goodness and glossy, chocolate shine!
Melt unsalted butter (1/2 cup) and Low Carb peanut butter (1/2 cup) together in a pot over medium heat. Stir in cocoa powder (1/4 cup), erythritol (1/2 cup), and salt (a pinch). Remove from heat and stir in vanilla extract (1 teaspoon), nuts (3/4 cup), and shredded + unsweetened coconut (1/2 cup).