J Cookie

Name: J Cookie
Yield: 156 g
Ingredients: Sugar-free dark chocolate 28 g; Roasted almonds 23 g; Flymill Allulose Maple 10 g; Tapioca starch (instead of flour) 15 g; White rice (non-glutinous, raw) 80 g

599 kcal

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Ingredients

Main ingredients

Sugar-free dark chocolate 28 g
Roasted almonds 23 g
Flymill Allulose Maple 10 g
Tapioca starch (instead of flour) 15 g
White rice (non-glutinous, raw) 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 104.53 g 63%

Protein 13.44 g 8%

Fat 21.46 g 29%

Serving size 156g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Mix the butter and sugar until smooth.
3

Add the egg and mix well.
4

Sift in flour and baking powder.
5

Combine all ingredients into a single dough.
6

Add chocolate chips and mix into the dough.
7

Shape the dough into balls and place on a baking pan.
8

Bake in the oven for 12 to 15 minutes.

J Cookie

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