Low Carb Nut Butter Cookies Recipe

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.

Recipe

Ingredients

  • 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)

Directions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Lay parchment paper or a silicone baking sheet on top of a cookie pan.
  3. 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.
  4. 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.
  5. Add in the grounded nuts and almond flour and mix well to create a cookie dough consistency.
  6. 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.
  7. Cook for about 10 minutes.
  8. Take them out of the oven and let them cool for another 10 minutes before transferring them onto a plate.
  9. ENJOY!

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