These are no ‘oatmeal’ cookies as you substitute flaked almonds and coconut flakes. However, it’s a good recipe and the cookies are chewy and delicious. We all enjoyed them. I used a small ice-cream scoop to portion the mixture into 9 on the baking sheet. I did find that the cookies browned quicker than expected. At around 12 minutes I reduced the temperature slightly to 140C (fan assisted) for the remaining time. I would suggest checking after 10 minutes baking. Net carbs per cookie are 2.1g per large, satisfying cookie. They kept well in an airtight container on the worktop for 5 days. Try them and enjoy.
Prep time: 10 mins | Cook time: 15 mins | Servings: 9
Nutrition: calories 234 | total carbs 4.6g | net carbs 2.1g | protein 5.3g | fat 22.8g | fibre 2.5g | sugar 1.1g
- 1 cup almond flour
- 1/2 cup / 115g unsalted butter, melted then cooled (I used a lactose-free butter)
- 3/4 cup / 75g flaked almonds
- 1/3 cup / 20g coconut flakes (I used desiccated coconut)
- 1/4 cup / 50g granulated sweetener (I used erythritol)
- 1 large egg, cold
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp xanthan gum, optional
- 1/2 tsp salt, optional
- Preheat the oven to 350F / 180C / 160 fan.
- Line a baking tray with greaseproof paper.
- Using a sharp knife, chop 1/2 cup / 50g of almonds and the coconut flakes (I used desiccated coconut so didn’t need to chop it) so they resemble the size of oats. You can use a food processor to do this if you prefer.
- In a bowl, add all the dry ingredients and stir to combine.
- Next, add the melted butter, vanilla extract and egg, mix together to form a dough.
- Once a dough is formed, roll the mix into 9 balls, and place on the lined baking tray. I used an ice-cream scoop instead of rolling the balls by hand.
- Chop the remaining 1/4 cup of almonds, and press into the top of the cookies.
- Flatten the cookies and shape the edges with your figures to remove cracks.
- Bake for around 12-15 minutes, or until golden.