More detailed directions (with pictures)
The first step to every great recipe is preparation, let’s start by setting out all of our needed ingredients. You wouldn’t want to get half way through this sweet little adventure and realize you’re missing a key ingredient!
Next, in a separate bowl, we are going to combine out dry ingredient mixture together. That will be the flour, salt and coco powder.
In a large mixing bowl we will now cream together our erythritol, coconut sugar and butter.
Once that is all nicely combined we will add in the vanilla and egg, then mix those in smoothly.
We should now have all of our wet ingredients combined in a large mixing bowl, fully combined all together.
That mean’s It’s time to add in the dry ingredient mixture. One cup at a time, while mixing on low. Wait until each cup of flour is completely combined before adding the next. Repeat this until all the dry ingredients have been added in.
At this point our batter should be looking like this chocolaty goodness here.
Next, we will be traying our cookies up, onto parchment paper lined cookie sheets.
Roll out tablespoon sized balls and place them on the cookie sheets.
Then flatten them! I used the palm of my hand but if you would rather use the back of a spoon, I suppose that’s alright as well.
Fire those baby cakes into your pre-heated oven, bake at 350 D for 8 – 12 min. Keep an eye on them in the last few minutes to make sure they don’t over cook, If the tops split it makes for a difficult topper to our tasty Oreo’s.
Let them completely cool before filling them with icing! I can not stress this enough… I was too eager. And as a result had to battle melting icing and tops sliding right off the cookie… after all that work, trust me when I say, just wait the extra few minutes.
They were still delicious, mess and all!