INGREDIENTS

Almond Flour = 180 g / 1 1/2 cups (OR Coconut Flour = 60 g / 1/2 cup)

Unsalted Butter (softened) = 150 g / 2/3 cup (Note: For vegan version, use vegan butter)

Powdered Sweetener = 50 g / 1/2 cup Salt = 1/2 to 1 tsp

Unsweetened Cocoa Powder = 30 g / 1/4 cup

Toasted almond nibs = 80 g / 1 cup

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

2. Beat the butter and powdered sweetener in a bowl using a handheld mixer until light and fluffy.

3.  Add the vanilla extract and whisk to combine.

4.  Sieve the flour, cocoa powder, salt and whisk to combine.

5.  Use a spatula to mix the dough well. Then add the toasted almond nibs and mix to combine.

6. For an easy option, just shape the dough into small balls then flatten them. Place on a baking tray lined with parchment paper then chill in the refrigerator for at least 20 mins to prevent the butter from leaking and browning too quickly during baking.

7.  For nice square pieces, use a non-stick U-shape mold. You can easily order these molds online or buy from baking ingredient shops.

8.  Line the mold with parchment paper.

9.  Divide the dough into 2 portions. Shape the dough into a log then place into the mold. Press down the dough and flatten it evenly including the sides. Fold the paper over and flip the mold over. Remove the mold and fold the sides of the paper. Repeat the process with the balance of the dough.

10.  Place the wrapped dough on a tray or any flat container and freeze for 1 hour.

11. After 1 hour, remove the dough and it should be firm enough to cut. Otherwise, just freeze it longer.

12. Slice into 1/4 inch or 6.35 mm thickness and place on baking tray lined with parchment paper. If you are taking some time to cut the other dough, then place the cut pieces on the tray in the fridge to chill until ready to bake.

13.  Bake at 320F or 160C for 12 to 15 mins.

14.  After baking, the cookies may appear very soft and delicate but don't worry, just let it cool on the tray for about 15 to 20 mins or until its firm enough to transfer to a wire rack. Let them cool completely and the texture will firm up further. It will even firm up more on the next day.

15. Store in airtight containers up to 2 or 3 weeks.

16. These cookies can also be kept in the refrigerator, and they actually taste very good when chilled.

17. They can also be frozen and eaten straight from the freezer.

[Total Servings = 26]

NUTRITION INFO PER SERVING (ALMOND)

Total Carb = 3.2 g

Dietary Fiber = 1.4 g

Net Carb = 1.8 g

Calories = 101

Total Fat = 9.7 g

Protein = 2.8 g

[Total Servings = 26]

NUTRITION INFO PER SERVING (COCONUT)

Total Carb = 1.9 g

Dietary Fiber = 0.8 g

Net Carb = 1.1 g

Calories = 63

Total Fat = 6.3 g

Protein = 1.4 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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