Chocolate Cookies

Preparation

1. Preheat the oven to 370°F\180°C.
2. Prepare a cookie sheet with parchment paper. Spray some oil if needed. Set aside.
3. In a small mixing bowl, add the sugar free chocolate chips and melted coconut oil.
4. Melt the chocolate chips with coconut oil in the microwave, by 30 seconds burst, stirring between to avoid the chocolate to burn. Set aside.
5. Meanwhile, in a medium mixing bowl, beat egg, sugar free crystal sweetener, vanilla essence, baking powder and salt.
6. Stir in the melted chocolate mixture. Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated. Don't over mix it to avoid the batter to dry out. The batter will thicken again, looks like a brownie batter, thick but still runny. If your almond flour is not too thin you can also see some tiny bites of almond flour and that is ok.
7. Stir in the chopped pecan nuts or chocolate chips regarding your taste, choose your option.
8. Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking so leave some space - about 1.5inch\4 cm between each cookie.
9. Bake for 10-14 minutes or until the edges are cooked. The middle stays soft and that is normal. Serve after 30 minutes or more until they cool.