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DRY INGREDIENTS

Almond flour = 360 g / 3 cups (OR Ground almonds)

Monk fruit = 60 g / 1/4 cup (OR any keto friendly sweetener except allulose as it will brown too quickly)

Salt = 1 tsp (This amount elevates the salty taste which makes the cookies tastier. However, if you do not like it on the salty side, then you can reduce the amount of salt to around 1/2 to 3/4 tsp)

Almond nibs = 50 g / 1/2 cup (Lightly toasted. This is optional but it does add to the crunch)

WET INGREDIENTS

Coconut oil = 180 ml / 3/4 cup (OR any keto friendly oil)

Some whole almonds (lightly toasted) for topping.

Some almond milk (OR any keto friendly milk) for brushing (For non-vegan version, you can use egg wash. This helps to ensure that the whole almonds stick to the top of the dough)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add the wet ingredient and mix until crumbly.

5.  Use a cookie scoop or any measuring spoons to ensure that the cookies are of the same size. Squeeze and compress until a firm dough is formed then shape into a round disc. Place on a baking tray lined with parchment paper. Alternatively, you can use a mold to shape the dough. Transfer the dough into a sheet pan lined with parchment paper. Compress and flatten the dough then use a mold to cut the dough then place on a baking tray lined with parchment paper. Repeat the process until all the dough is used up.

6.  Brush with almond, pea or any keto friendly milk. This is to ensure that the whole almond can stick to the top of the dough. For a non-vegan version, you can use egg wash for brushing.

7.  Bake for 15 to 18 minutes or until golden brown.

8.  Cool completely on a wire rack. The cookies will become crispy when cooled completely.

9.  If you find that the cookies are not crispy enough, just pop them into the oven and bake for a little while longer. You can do this even on the next day or so.

10. Store in an airtight container for up to a few weeks at room temperature.

11. The cookies can be refrigerated for up to a few weeks or frozen for up to 3 months.

[Total servings = 33]

NUTRITION INFO PER SERVING

Total carb = 2.1 g

Dietary fiber = 1.1 g

Net carb = 1.0 g

Calories = 101

Total fat = 9.7 g

Protein = 2.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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