These flourless, sugar-free cookies are rich and flavourful, and quick and easy to make. They're suitable for the keto diet and also gluten free.
Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
Add all the ingredients to a good-sized bowl, and mix thoroughly. You can use a handheld mixer for this, but there's no need, really; a fork also does the job nicely.
Divide the dough into 10 to 12 balls (I like to use a small ice cream scoop). Place them evenly on the baking sheet and then flatten each one until almost 3 inches in diameter. You can use a hand-held press for this, as I did, the bottom of a glass, a fork or even just your hand.
Bake the cookies for about 13 to 15 minutes, or until they're slightly puffed up and feeling a bit firm. (Because of the cocoa powder, it's hard to guage doneness by colour.) Let them cool most of the way on the cookie sheet (at least five minutes) and then carefully transfer them to a baking rack to finish cooling.
If you're planning a photoshoot with them, do it right away while there are still some around as subjects. By the same token, I can't tell you how long they'll last, because they haven't stayed around long enough to know.
I use a Sucralose-based sugar substitute that replaces regular sugar on a 1:1 basis. If you choose to use a different sugar substitute, such as stevia for example, you may need to adjust the amount. I haven't done this myself, so can't speak to how using a different volume of sugar substitute might affect the outcome of the recipe.