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INGREDIENTS

Ground Sunflower Seeds = 150 g / 1 1/4 cups (You can also use the same amount of almond flour or ground walnuts, pecans or hazelnuts. Refer to the video on how to grind the sunflower seeds. I received feedback that food processor works too so you can try that.)

Baking Powder = 4 g / 1 tsp

Salt = 1/2 tsp

Unsalted Butter (softened) = 85 g / 3/8 cup

Egg (room temperature) = 1 large

Monk fruit = 50 g / 1/4 cup (This is only mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)

Vanilla Extract = 1 tsp

Unsweetened chocolate chips or bar (chopped) = 90 g / 1/2 cup (As I could not get hold of unsweetened chocolate chips, I used unsweetened Bakers chocolate bar and just chop them up)

Toasted pecans (chopped) = 60 g / 1/2 cup (This is optional. You can also use any other nuts)

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

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, whisk the butter and sweetener until pale in color.

4.  Add the egg, vanilla extract and whisk to combine.

5.  Add the flour, baking powder, salt and mix with a spatula until a soft dough is formed.

6.  Add the chocolate chips, nuts and mix until well combined.

7.  Use a cookie scoop to scoop the dough onto a baking tray lined with parchment paper.

8.  Use the back of a spoon to flatten the dough. If you don't flatten the dough, it will not spread hence, will remain puffier and not so crispy.

9.  Bake for 15 to 20 mins or until browned and crispy. For a chewy texture, bake for a shorter time around 10 mins. Let the cookies cool for about 5 mins on the tray after baking then transfer to a wire rack to cool completely. The cookies will crisp up once cooled. If you find the cookies are not crispy enough, just pop back into the oven and bake for another few minutes until they are really browned and crispy.

10.  Store the cookies in an airtight container for a few weeks. They can also be refrigerated and frozen. They taste great straight out of the fridge and freezer.

12. You can also freeze the dough for later use. Just shape them into balls, chill in the fridge and once hardened, place into bags and freeze. When you want to bake them, let them defrost for a bit on the kitchen counter then bake accordingly.

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 3.3 g

Dietary Fiber = 1.9 g

Net Carb = 1.4 g

Calories = 124

Total Fat = 11.9 g

Protein = 3 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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