2 cups almond flour
¼ cup coconut flour
¼ tsp Himilayan salt
1 tsp baking powder
115g unsalted butter
½ cup erythritol
1 large egg
2 tsps essence of choice (I used lemon)


Make sure the butter is soft. Cream the butter and the erythritol together well in a glass bowl with an electric mixer until creamy for at least three minutes. Add the egg and the essence. Beat again. Add the dry ingredients and continue to mix with the electric mixer. Use a cookie press or roll into small balls and flatten slightly with a fork. Bake on a silpat on a baking sheet at 140°C for 25 minutes. Remove from the oven and let them cool completely before storing them in an airtight container. You can make choc chip cookies by adding a third cup of choc chips after mixing and leave the essence out. Spread the dough with your hand and use a cookie cutter only if you add the choc chips.

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