Almond flour and flax meal are two staples in my pantry. I use both of them quite extensively for various recipes. Both of these are gluten free and keto friendly.
Flax meal or ground flax seeds are a nutritional powerhouse and have amazing health benefits. They are a great source of omega 3 fatty acids, especially for vegetarian people. Even though they have a lot of carbs (3 gm in a tbsp) majority of it is fibre ( 2.8 gm). Almond Flour is a great low carb and gluten free alternate to all purpose or wheat flour especially when it comes to baking. With its nutty and slightly sweeter flavour, it is a perfect flour for these cookies.
To keep these cookies lower in calories and keto friendly, I used liquid swerve to sweeten the cookies and to hold the dry ingredients together. You can use honey to sweeten these if you are not following a keto or low carb diet. To make these vegan, you can use agave or maple syrup.
I used my own blend of spices to flavour these cookies, but pumpkin pie spice will work very well along with some vanilla essence. You can throw in some finely chopped pecans for added texture and flavour too 😋
The dough is pretty crumbly, so roll it between 2 sheets of parchment paper.
These cookies make a perfect snack for travelling as they do not loose their crunch. These are actually great for anytime snack and go really with a glass of warm milk or a cup of hot tea or coffee. For me, I have to have a couple of these with my evening cup of chai!
I got the inspiration for these from the dailybites blog . I followed the basic recipe from there with few of my own additions and changes.
2 cups blanched almond meal (I used Anthony`s Almonds Almond Flour)
1 cup golden flax meal
1 tsp baking soda
1 tsp sea salt
1 1/2 tsp cinnamon powder
1 tsp ground cardamom
1/8 tsp ground black pepper
1/8 tsp ground cloves
6 tbsp. honey or liquid swerve ( low carb sweetener)
2 tbsp. coconut oil
1 tsp pure vanilla extract
Preheat oven to 375 F.
In a bowl mix all the dry ingredients together.
Melt the coconut oil and add swerve/honey and vanilla extract to it.
Add the wet ingredients to the dry ones and mix well to make a dough. The dough will be thick and just a little crumbly.
Put a sheet of parchment paper on a flat surface and put your dough on it. Pat it into a rectangular shape. Now put another sheet of parchment on top and roll it into a 1/8 ” rectangle, using a rolling pin.
Remove the top parchment paper. Trim the uneven edges. I made freeform cookies with the trimmings.
Take a pizza cutter or a knife and cut square or rectangle cookies. Don’t separate the cookies until after they are baked and have had time to cool down.
Transfer the dough along with the parchment on to a cookie sheet and bake for about 10 minutes, till they are lightly golden.
They will be soft when they come out of the oven. Let them cool completely. Break or cut along the pre cut lines to separate the cookies.
Store them in an airtight container. You can also freeze them if you like, just make sure to use parchment paper between the cookies.
Enjoy, they are delicious!!!
These look great! I love your blog, definitely following! 🙂 If you’d like to support me, feel free to follow my Instagram @madebybernadine . Have a great day!
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