Almond Flour Cookies

Source

Recipe from Keto Connect

Ingredients

• 60g of butter
• 3/4 cup of NU3 Almond flour
  • If using standard ground almonds (coarser), use 1 cup as in original recipe from KC
• 1/4 cup xylitol
• 1/4 cup erithritol
• 5-10 drops of Stevia
  • May not be needed if using higher carb (= sweeter) chocolate chips
  • May not be needed depending on the sweetness level you’re comfortable with
• 1 egg
• 1/2 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon vanilla extract
• 1/4 Teaspoon salt (unless butter already has salt)
• 1/4 Teaspoon xanthan gum
  • Optional, but helps
• 30g crushed pecans
• 40-50g chocolate chips
  • Use dark chocolate, 70% or higher
  • Use darker chocolate and add some stevia (see above)
• Extra: cinnamon (to taste)

Kitchenware

• Electric hand mixer or plain whisk (takes effort!)
• One bowl to pre-mix dry ingredients
• One bowl to mix the butter, sweeteners, egg
• Baking sheet with parchment paper
• Spatula
• Measuring cups/teaspoons

Recipe

• Pre-heat the oven at 170C (convection)
• Mix the almond flour, baking powder, baking soda, xanthan gum, cinnamon, crushed pecans, chocolate chips in a bowl; set aside
  • Don’t add the sweeteners!
  • Flour may stick to the chocolate chips, don’t worry, the butter will pick it up when mixed!
• Melt the butter (short burst in microwave, or very low heat in a non-stick saucepan)
• In a bowl, mix the butter and xylitol/erithritol
  • Mix with a hand mixer in order to get a smooth/creamy mix
• Add the vanilla extract and optional Stevia, keep mixing w/ hand mixer
• Add the egg and keep mixing
• Add the dry ingredients in the wet mix and mix with a spatula
  • Add a little at a time, in three or four passes
• The dough will still be a little sticky
• Two options
  • Cylinder / Knife
    • Roll the dough in a cylinder, approx 2”/5cm in diameter
    • Cut into 16 cookies and set on parchment paper, press them down to approx 5mm thickness (use the back of a measuring cup)
  • Spread / Cookie cutter
    • Spread the dough on parchment paper using a rolling pin to 5mm thickness
    • Use a cookie cutter to cut consistent cookies
• Put in the oven approximately 20 minutes in the oven, lower third
  • They’ll still be pretty soft when coming out, this is normal
• Take the cookies out and put them on a cooling rack and let them dry/harden (overnight !)
• Next day, store them in sealed boxes