Updated: Feb 26, 2020
“Warty” White Chocolate Witches Brew Dunkaroos
1-1/2 cups almond flour
1/2 cup coconut flour
1 tablespoon baking powder
1 tablespoon gelatin
2 eggs, whisked
3 tablespoons vanilla extract
3 tablespoons butter (coconut manna for dairy free)
3/4 cup GOLDEN sugar substitute (I used lakanto)
1/4 cup pyure organic granulated sweetener
Preheat oven to 350 degrees.
In a saucepan over medium low heat add in lakanto sweetener, butter, vanilla, and pyure. Allow mixture to melt down, stirring constantly.
In a mixing bowl combine remaining ingredients and mix thoroughly. Add in melted “sugar” mixture. Mix together. Cover with saran & refrigerate for 30 minutes.
Roll into 1/1-2″ balls and flatten, roll out and use cookie cutters, or press into cookie molds as I did for this recipe.
Bake for 10 to 15 mins, depending on the thickness of your cookie.
For the red I simply dragged red food coloring thru the “veins” of the mold with a sugar pin
White chocolate witches brew “dunkaroo” icing
1 Cup cold heavy whipping cream
3/4 cup melted choczero white chocolate chips (additional chips for garnish “warts” if desired)
7 drops green food coloring
1/4 cup powdered sugar substitute (I used lakanto)
Whip the heavy cream until fluffed. Add in sweetener. Gently fold in white chocolate and green food coloring at the same time.
Garnish with whites chocolate chips, dunk your cookies and enjoy!