Chocolate Bunny Biscuits (Gluten Free)

These gluten-free chocolate biscuits taste totally indulgent, and this is helped by having a high percentage of cocoa! In our opinion, these are more like chocolate brownies rather than the classic crunchy American cookie. They are extremely moreish.

As in many recipes, we substituted xylitol for sugar in order to keep the naughty sugars out. We would say the most naughtiness came from the thick covering of cocoa/chocolate we added after baking.

Organic Coconut Flour, Gluten Free 1kg (Sussex Wholefoods)

40g coconut flour

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

40g coconut oil

Organic Cocoa Powder 500g (Sussex Wholefoods)

50g cocoa powder

Xylitol 1kg (Sussex Wholefoods)

50g Xylitol

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Quarter tsp of pink salt

Pure Vanilla Extract 60ml (Nielsen Massey)

Quarter tsp of vanilla extract

70% Cocoa Dark Chocolate, Organic 90g (Green & Blacks)

1 bar of chocolate

Other Ingredients

3 eggs

Method

1) In a saucepan or in a microwaveable dish, melt the Coconut Oil on the hob/in the microwave. We microwaved on 600watts for a few minutes stirred and then put back in for a few more minutes until the oil had completely liquefied.
2) Remove from heat or microwave. To speed up the cooling process transfer into a mixing bowl.
3) Mix in the cocoa powder.
4) In another mixing bowl combine the eggs, Xylitol, salt and Vanilla Extract.
5) Stir in cocoa mixture
6) Whisk in the coconut flour into a batter until there are no lumps.
7) Let the batter rest for 4 to 5 minutes to allow it to thicken slightly.
8) Drop the batter by the spoonfulon a greased cookie sheet.
9) We spread the mix out to a depth of around 1.5cm/ half an inch because we wanted to cut out our bunny shapes after baking. You could use small cake moulds to create the shape whilst baking.
10) Bake in a pre-heated oven at 175°C/350°F/Gas 4 for 10-15 minutes. Don’t overcook or the mix will become bitter.
11) Left over crumbs from cutting out bunnies, chicks, etc. can be used with Morello Cherries and Custard to make a Black Forest style Trifle. Yum!