date: 2020-07-27T01:23:07.760Z image: https://img-global.cpcdn.com/recipes/be0364e9d84b6b4a/751x532cq70/hacked-coconut-flour-chocolate-biscuits-gluten-freelow-cal-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/be0364e9d84b6b4a/751x532cq70/hacked-coconut-flour-chocolate-biscuits-gluten-freelow-cal-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/be0364e9d84b6b4a/751x532cq70/hacked-coconut-flour-chocolate-biscuits-gluten-freelow-cal-recipe-main-photo.jpg author: Travis Cole ratingvalue: 5 reviewcount: 15641 recipeingredient: - "1/2 cup coconut flour 200280 cal depend on fiber calc" - "1/4 cup unsweetened chocolate powder 60 cal" - "2 teaspoons baking powder" - "6 Tablespoons Egg whites 50 cal" - "1/2 cup splenda" - "1/2 cup nonfat Greek yogurt 70 cal" - "1/2 cup water" recipeinstructions: - "Preheat stove to 425" - "Combine all of the above together, it will be a very fluffy, biscuit dough. Let it sit for a bit so the coconut flour absorbs its liquids" - "Using a spoon, ice cream, measuring whatever. Spoon out your 10-12 biscuits onto a cookie baking sheet. The original author used a ice cream scoop, I used a big dinner spoon. Whatever works. They will not spread or swell ever very much." - "Bake for 12-15, until they don't wiggle to touch, I went for 15 as they seemed to still be a little wiggles at 12." - "Let them rest until cool, Longer they sit uncovered and unbagged they will continue to harden to the point of biscotti after a few days exposed." - "I may try to twice bake them, as traditional biscotti is done. The second bake might dry them out quicker. I may tinker with the amount of water/yogurt as well. These things seem quite awesome once hardened so any way to quicken the hardening process the better." categories: - Recipe tags: - hacked - coconut - flour katakunci: hacked coconut flour nutrition: 147 calories recipecuisine: American preptime: "PT18M" cooktime: "PT39M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, hacked coconut flour / chocolate biscuits (gluten free/low cal). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious. Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. They are fine and they look wonderful. Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal) is something which I have loved my entire life. Great recipe for Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal). I hacked another persons recipe (Coconut Flour biscuits from The Coconut Mama). I ended up with something I best can call a cookie/biscuit that would go excellent with tea or coffee. They're gluten-free, paleo-friendly, low carb, keto and delicious! To get started with this particular recipe, we have to prepare a few ingredients. You can cook hacked coconut flour / chocolate biscuits (gluten free/low cal) using 7 ingredients and 6 steps. Here is how you cook that. ##### The ingredients needed to make Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal): 1. Prepare 1/2 cup coconut flour (200-280 cal - depend on fiber calc) 1. Take 1/4 cup unsweetened chocolate powder (60 cal) 1. Get 2 teaspoons baking powder 1. Take 6 Tablespoons Egg whites (50 cal) 1. Get 1/2 cup splenda 1. Take 1/2 cup nonfat Greek yogurt (70 cal) 1. Get 1/2 cup water And who doesn't want all the cookies… These chocolate coconut flour cookies have the perfect texture and taste just like regular double chocolate cookies! Once they sit, they're like brownie cookies. This recipe is paleo with vegan and low-carb options. Stir together coconut oil, honey, eggs, and vanilla into a medium size mixing bowl. ##### Instructions to make Hacked Coconut Flour / Chocolate Biscuits (gluten free/low cal): 1. Preheat stove to 425 1. Combine all of the above together, it will be a very fluffy, biscuit dough. Let it sit for a bit so the coconut flour absorbs its liquids 1. Using a spoon, ice cream, measuring whatever. Spoon out your 10-12 biscuits onto a cookie baking sheet. The original author used a ice cream scoop, I used a big dinner spoon. Whatever works. They will not spread or swell ever very much. 1. Bake for 12-15, until they don't wiggle to touch, I went for 15 as they seemed to still be a little wiggles at 12. 1. Let them rest until cool, Longer they sit uncovered and unbagged they will continue to harden to the point of biscotti after a few days exposed. 1. I may try to twice bake them, as traditional biscotti is done. The second bake might dry them out quicker. I may tinker with the amount of water/yogurt as well. These things seem quite awesome once hardened so any way to quicken the hardening process the better. This recipe is paleo with vegan and low-carb options. Stir together coconut oil, honey, eggs, and vanilla into a medium size mixing bowl. Add coconut flour, salt, and baking soda until mixture is combined. It may seem a little loose at first but the dough will begin to thicken as the coconut flour soaks up the liquid. Stir in chocolate chips, if using. So that is going to wrap it up with this special food hacked coconut flour / chocolate biscuits (gluten free/low cal) recipe. Thanks so much for reading. I'm confident you will make this at home. 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