Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon ground chia seeds
  • 1/2 cup coconut flour
  • 1 3/4 cup blanched almond flour
  • 2 tablespoon ground flaxseed
  • 1/2 cup shredded unsweetened coconut flakes
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated sweetener of choice (See post for substitutions)
  • 3/4 cup coconut oil (softened like butter)
  • 1 1/4 cups almond butter (See post for substitutions)
  • 1 cup keto chocolate chips

Instruction

  • In a small bowl, add ground chia seeds with 5 tablespoons of water. Set aside, for a gel to form.
  • In a large mixing bowl, combine your coconut flour, almond flour, unsweetened coconut flakes, ground flaxseed, baking soda, and cinnamon and mix well.
  • In a separate bowl, add your coconut oil, almond butter, granulated sweetener of choice and prepared chia eggs and mix until fully incorporated.
  • Combine your wet and dry ingredients and mix well. Fold through your chocolate chips. Cover your bowl and refrigerate for around an hour, for the dough to chill.
  • Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
  • Form 16-20 balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 15-18 minutes, or until the center is just cooked.
  • Remove the cookies from the oven and allow to cool on the pan completely. The cookies will continue to cook as they cool.