Coconut Almond Cookies (gluten free, keto)
Coconut almond gluten free cookies are also ketogenic. Eat it with peace of mind as a snack on gluten-free, ketogenic and low-carb diets. Each contains only 1g net carbs!
Ingredients
- ½ cup coconut flour
- ⅓ cup almond flour
- ¼ cup coconut oil (55g, melted)
- ⅓ cup milk (80g)
- 8 tbsp sweetener (erythritol, monk fruit or stevia)
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tsp cinnamon powder
- 1 tsp pumpkin spice (optional)
- 1 pinch salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vinegar or lemon juice
- ½ cup chopped walnuts (optional)
- 1 egg
Instructions
- Preheat the oven to 170°C (350°F).
- Put all the dry ingredients (coconut flour, almond flour, cocoa, cinnamon, salt) in a mixing bowl and mix.
- Add liquid ingredients (egg, milk, coconut oil, vanilla) and walnuts. Lastly, add the baking powder and baking soda and pour lemon juice or vinegar on it.
- Mix everything. You will get a sticky dough. Coconut flour will absorb a high amount of liquid and solidify the dough. We need to wait a bit for this. Leave the dough in the refrigerator for 10-15 minutes.
- When the waiting time is over, quickly shape the solidified dough. Make them into small rounds and place them on the tray. I recommend keeping it in the fridge for another 10 minutes before pressing it with a fork.
- Flatten the cookies by pressing them with a fork. Place in preheated oven with fan on. After 15 minutes, your gluten-free cookies are ready. (If you cook without fan, you will need to cook for longer.)
- Remove the cookies from the oven and cool on the tray.
Notes
Note: Bring the ingredients to room temperature. If you add cold ingredients to coconut oil, it will solidify quickly and it will be difficult to obtain a homogeneous dough.
***You can quickly melt coconut oil in the microwave on the highest setting in 30-second intervals.