Low Carb / Keto cookies, for the weight watchers and dieters. Easy and sooper quick to make all that is needed is some patience to relish them. With bullet proof coffee this makes a perfect morning breakfast by itself.
1 cup - Almond flour
1/2 cup - Coconut flour
4 tablespoon - Coconut Oil
2 tablespoon - Unsalted Butter
2 tbsp - Sweetener of choice (optional)
1/2 teaspoon - Baking powder
1 teaspoon - Vanilla essence
Fat pinch salt
Fat pinch Cardamom powder (optional)
Preheat the oven to 180 C, place a silicone mat / tray.
In a bowl mix the dry ingredients, add vanilla essence, butter and mix until it forms a crumbly mixture.
Add coconut oil little by little until the dough becomes wet and forms into a shape when we hold it in hand.
Do not pour the entire oil at once, just slowly mix it. Stop adding oil once you find the dough comes to rolling consistency. You may not need the entire oil lot, but just keep it handy. Depends on the flours brand.
Roll in small balls and place on the sheet and flatten with a fork.
Bake until the cookies turn slightly brown on top and firm, for approx 15 - 18 minutes.
Allow the cookies to cool and store in air tight container.
Best to consume the next day so that they harden a bit and dont crumble.
Since these are gluten free perfect shapes without crack is not possible, could be with eggs..
Even without sweetener these cookies taste great, the nutty flavors from the almond and coconut flour does the trick.
Made with coconut flour and not with desiccated coconut which is sweet.
Perfectly works from dieters in Keto / Paleo and LCHF.
Olive oil can be used in place of coconut oil, butter can be skipped and made completely with oil.
If using salted butter is used ignore salt.
Can be made with single flour as well, since i had last few of coconut flour added to it.
You are back after a gap of two months with some delectable almond cookies.ReplyDelete
Keep posting regularly.
Thank you KP Sir, sure I will!!ReplyDelete