These delicious cookies pair perfectly with your morning coffee or afternoon tea. They have a nice chewy but also crunchy texture to them due to the ground up nuts. They are naturally low carb, vegan, and gluten-free, however, you don’t have to be any of those to enjoy these tasty treats. I use a variety of nuts in this recipe but feel free to use whatever type of nuts you enjoy. There is no set rule when it comes to creating this recipe.
- 1/2 cup of nuts (I used a store bought variety blend – unsalted & raw)
- 1 cup almond flour
- 1/4 cup monk fruit sweetener (you can sub-regular or coconut sugar)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp coconut oil or vegan butter
- 1 tbsp almond butter (or you favorite nut butter)
- 1 egg replacer (I use Bob’s Red Mill Vegan Egg Replacer)
- Preheat your oven to 350 degrees Fahrenheit.
- Lay parchment paper or a silicone baking sheet on top of a cookie pan.
- In a food processor, ground up your nuts until they are turned into somewhat of a powder but leave about a quarter of the mixture as bigger pieces for a nice crunchy texture in the cookie.
- In a big mixing bowl, add the egg replacer, coconut oil or vegan butter, nut butter, vanilla extract, cinnamon, and monk fruit. Mix these together until the texture is nice and smooth.
- Add in the grounded nuts and almond flour and mix well to create a cookie dough consistency.
- Add about a tablespoon full of dough onto the cookie sheet and flatten with a fork, repeat until your sheet is filled with ready to bake cookies.
- Cook for about 10 minutes.
- Take them out of the oven and let them cool for another 10 minutes before transferring them onto a plate.