|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup | almond butter, plain | 1 | cup | Almond Flour | 1 | cup | coconut flour | 3/4 | cup | coconut oil, extra virgin, melted | 1 1/4 | cups | coconut flakes, unsweetened | 1 | large | eggs | 2 | large | eggs, white only | 1 | tablespoon | cinnamon, ground | 18 | teaspoon | Stevia, liquid, 30 drops | 1 | tablespoon | vanilla extract, imitation, no alcohol | 4 | teaspoons | baking soda | 2 | tablespoons | flax seeds |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | preheat over 375 degrees F. | | 2 | Line a large cookie sheet with parchment paper (do not use wax paper) | | 3 | Combine all dry ingredients including baking soda | | 4 | If using liquid stevia extract combine in second step with eggs, almond butter, coconut oil, vanilla extract | | 5 | Mix ingredients together well until all components are blended together with no dry parts. Due to the lack of moisture in the dough, you may need to add water. Use 1/4 cup at a time, until you get ingredients incorporated well. Do not soak the dough! | | 6 | next, use a tablespoon to scoop dough and then roll into a ball and place on the cookie sheet. Press gently down with fingers in a criss cross pattern, do not flatten ball! | | 7 | Continue doing this for the whole dough, and remember there is no need to space the cookies far apart because they wont spread much. | | 8 | Put cookies into the oven on the second to top rack and bake for 10-12 minutes depending on preference of texture. |
|
