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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 tutorial 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 = 80 g / 6 1/3 tbsp (This is only mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)

Unsweetened cocoa powder = 14 g / 2 tbsp

Mint Extract or 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 Baker's chocolate bar and just chop them up)

Roasted mixed nuts (chopped) = 60 g / 1/2 cup (I used a combination of almond, pecans and walnuts. You can also use any other nuts of your choice.)

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

2.  Preheat the oven at 350F or 180C for the big cookies and 340F or 170C for the mini cookies.

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

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

5.  Add the ground sunflower seeds, baking powder, salt, cocoa powder and mix with a spatula until a dough is formed. The dough is thick and do not need to be chilled.

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

7.  In the video, I made 1 batch (1 recipe) of mini cookies at 8 g each which yields 72 mini cookies and 1 batch (1 recipe) of big cookies at 20 g each which yields 25 big cookies (instead of the 20 mentioned in the video due to typo error).

8.  Scoop the dough onto a baking tray lined with parchment paper. As an option for the big cookies, you can shape into balls then flatten a bit before baking.

9.  You can reserve some of the chocolate chips and nuts to add as toppings for the cookies (optional) before baking.

10.  Bake for 15 to 20 mins or until browned and crispy. For a chewy texture, bake for a shorter time around 8 to 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. You may find that the oven is smoky hot but don't worry as they are not burnt but will be very crispy.

11.  Store the cookies in an airtight container for 4 to 6 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 = 25 Big]

NUTRITION INFO PER SERVING

Total Carb = 2.1 g

Dietary Fiber = 1.0 g

Net Carb = 1.1 g

Calories = 71

Total Fat = 7.3 g

Protein = 1.8 g

[Total Servings = 72 Mini]

NUTRITION INFO PER SERVING

Total Carb = 1.0 g

Dietary Fiber = 0.5 g

Net Carb = 0.5 g

Calories = 34

Total Fat = 3.3 g

Protein = 0.9 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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