Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/4 cup flaxseed meal
- 1/2 cup sugar-free chocolate chips (Lily’s or another brand)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup butter, softened (or coconut oil for a dairy-free option)
- 1/2 cup sweetener (such as erythritol or monk fruit sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, shredded coconut, chopped nuts, flaxseed meal, sugar-free chocolate chips, baking soda, baking powder, salt, and ground cinnamon. Mix well to ensure even distribution of all ingredients.
- Cream Butter and Sweetener: In a separate bowl, cream together the softened butter and sweetener until light and fluffy. This can be done using an electric mixer or by hand.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be thick and sticky.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your hand.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Storage: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator or freezer.
- Variations: Feel free to add other keto-friendly ingredients like chia seeds, hemp hearts, or a few chopped sugar-free dried fruits.
