Mexico Drop Snack

50583725_2316666245011814_8813462303744720896_nDrop cookies go perfect with a cup of coffee, or whenever you are feeling the need for a Net 2 carb treat! This recipe was developed by combining ready ingredients available in Mexico.  We do not have access to Lily’s sugar free chocolate chips, but we do have two health food stores at Lakeside. One in Ajijic next to Gossips and a new store in San Antonio next to Gloss Nails.  Ask for ZIN Azucar or sugar free chocolate. Parchment paper can be made out of the cooking paper bags available at Super Lake. Just cut and trim to your baking pan.  TIPS: Line pan with parchment paper and also spray paper with PAM. Dip spoon used for drop cookie dough in coconut oil to help the sticky dough slide.  A Sunday afternoon delight!20190120_131846.jpg

WET INGREDIENT BOWL #1  Butter + Stevia + Vanilla + egg

DIRECTIONS: Melt 1/2 cube butter + 1/4 cup Stevia (one minute in microwave) Use spatula and stir in one egg.  Add 1 teaspoon vanilla and mix well, then add dry stuff.

DRY INGREDIENTS: Almond + Coconut Flour + Xan gum + Bake Powder + Salt

Full 1 cup almond flour + Full 1/4 cup coconut flour

1/4 Teaspoon salt + 1/2 teaspoon Bake Powder + 1/2 teaspoon Xanthan gum 20190120_125450.jpg

Place 6 sugar free chocolate (Zin Azucar) small bars into plastic bag and pound to break it up.  After dough is made into a ball with spatula, dump chocolate chips and mix in. Use spoon dipped in coconut oil to drop (12) drops onto a parchment lined and PAM sprayed cookie sheet.  BAKE at 200c for 10 minutes.  Store in airtight plastic container for a week in fridge.  Enjoy KETO Chocolate chip cookies for that special treat, or for guests!



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