How to make gluten free & low glycemic index chocolate cookies

Melt 230 g chocolate + 60g butter and leave to cool

In a mixer using the wire attachment mix 100 g coconut sugar + 2 large eggs (65 g/egg)

The eggs-sugar will become pale and double in size. (Pale brownish because of the coconut sugar) add 2 Tsp vanilla extract

This is organic non- gluten mix

Put all the dry ingredients together. 195g non-gluten mix+1/2 Tsp baking powder+ 1/4 Tsp salt+1.3Tsp xanthan gum

Here are the dry ingredients

Mix with a wire whisk to make sure they are equally distributed

Now the egg- sugar mixture is ready add 2 Tsp of vanilla extract

Add the melted and cooled choclate

Chocolate added. Now add the dry ingredients

Sift them over the egg chocolate...

Fold in

You get a slightly firm batter that you can easily spoon on a tray lined with parchment or cling film. I did something else

I cut pieces cling film and spooned the batter on a scale making each 25g. It is an extra work if you have a special event and you want them to be all the same size. 1 hr/fridge or 30 mins/freezer

After you coat them with icing sugar. The easiest way is to put in your palm some sugar and you coat the cookies pressing slightly. This recipe makes 28-30 cookies. Now I will cook 12.

Cook 10 mins in a preheated oven. Convection bake 190C

Here are the 12 cookies. The rest I refrigerate and cook tomorrow or up to 2 days