So have you seen the brownie brittle bags in the grocery store? I don’t even remember the brand name but the hubby and I kinda drooled when we saw them…..but then looked at the ingredients and we put the bag back down. I came home and tried to make my own. AND yay! It was yummm! It doesn’t just stop there. I spent the rest of the week putting things in between the “cookies” – almond butter, coconut whip (then froze!) and chocolate paleo ice cream! It was a very good week for me 🙂
Brownie Crisps
2014-11-24 22:06:11
Crisp chocolate cookie!
Ingredients
- 5 tbsp egg whites
- 1/2 cup blanched almond flour
- 1 tbsp tapioca flour
- 1/2 cup coconut sugar
- 1 1/2 tbsp unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 1/4 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup 85% dark chocolate - chopped into pieces
Instructions
- Preheat oven to 350.
- Line 13x18 inch pan with parchment paper (I usually grease a little of the sides and/or bottom to keep paper in place).
- Whisk egg whites, stir in sugar, oil (making sure to add slowly if oil is still warm so you don't cook the eggs!) & vanilla until smooth. Add in almond flour, tapioca and cocoa powder.
- Empty batter onto pan and spread as thinly as possible using a rubber spatula or scraper. Sprinkle chocolate bits evenly, all over.
- Bake for 20 minutes - take out and score with pizza cutter or knife. Put back into oven for 5 minutes. Let cool completely and then break the scored pieces! Enjoy!
Notes
- Add almond butter (or any nut/seed butter), coconut whip (and freeze) or paleo ice cream between 2 pieces of "cookies" for a fun and tasty dessert!
Cocos Paleo Kitchen https://www.cocospaleokitchen.com/
