almond cookie
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Who doesn't love a delicious cookie with a cup of coffee?

These almond cookies were the perfect treat this afternoon and they are only 0.3g net carbs each. Fresh out of the oven and still warm inside...they were crunchy on the outside but soft in the middle. The whole family enjoyed them!

I was super keen to get this recipe to you so I haven't tested any alternative ingredients.
If you'd like to give a nut free version a go I would suggest swapping the almond meal for golden flaxseed meal and the almond butter for a seed butter of your choice.

You could definitely use peanut butter in place of almond butter. It would be delicious!

If you are partial to chocolate, you could either add some chopped dark chocolate for choc chips or dip one side of the cookie in melted chocolate.

The mix is a little crumbly, so be careful when rolling them and gently press them with a fork when flattening them slightly.

These cookies will keep well in an airtight container in the pantry.

AuthorJenni FrenchYields20 ServingsPrep Time15 minsCook Time15 mins
Rating
 125 g almond butter
 55 g coconut oil
 2 tsp vanilla extract
 175 g almond meal
 30 g coconut flour
 1 large egg
 ½ tsp bicarb soda
 pinch salt
1

Preheat the oven to 170° and line two trays with baking paper.

Thermomix Method
2

Add the almond butter, coconut oil, sweetener and vanilla extract to the Thermomix bowl and heat for 3 mins/80°/sp2.

3

Add the remaining ingredients to the mix, adding the egg last, and combine for 30sec/sp4/reverse.

4

Scoop out heaped soup spoon sized balls and roll gently in your hand to shape. Then place on the baking tray. Continue with the remaining mix and gently press down on each ball with a fork to flatten slightly.

5

Place the trays in the oven and cook for 12 minutes or until the outside starts to golden.

6

Remove from the oven and set aside for 5-10 mins to cool. The cookies will harden as they cool.

Conventional Method
7

In a saucepan over low heat, mix together the almond butter, coconut oil, sweetener and vanilla extract until the mix is smooth.

8

Pour the almond butter mix into a mixing bowl and add the remaining ingredients, adding the egg last. Mix well to combine.

9

Scoop out heaped soup spoon sized balls and roll gently in your hand to shape. Then place on the baking tray. Continue with the remaining mix and gently press down on each ball with a fork to flatten slightly.

10

Place the trays in the oven and cook for 12 minutes or until the outside starts to golden.

11

Remove from the oven and set aside for 5-10 mins to cool. The cookies will harden as they cool.

Nutrition Facts

Servings 20


Amount Per Serving
Calories 126
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 3.2g16%
Sodium 13.7mg1%
Net Carbohydrate 0.3g1%
Sugars 0.7g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.