How to make keto vegan almond butter cookies!

These soft crunch keto cookies are the keto vegan's best friends. They're sweet and wonderfully aromatic. The combination of nuts and coconuts are to die for.

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INGREDIENTS (12-16 cookies)
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1/2 cup (60g) ground almond flour
1 cup (90g) desiccated coconut
1/4 cup (45g) melted coconut oil
2 tbsps almond butter
1/2 tsp baking soda
2 tbsps stevia
Splash of vanilla
Almond flakes (optional)
1 cup (90g) chopped pecans (or walnuts)

3 flaxseed eggs:
3 tbsps ground flaxseeds
9 tbsps warm water

DIRECTIONS
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1. Make “flax eggs” by mixing ground flaxseeds and warm water together. Leave aside for 10--15mins to thicken.

2. Mix all remaining ingredients (bar almond flakes) in a bowl to form the cookie dough. Divide the dough into 12-16 desired cookie shapes. Place them on the baking tray lined with baking sheet (no greasing required). Sprinkle almond flakes on top of the cookies.

3. Bake the cookies in 180C (350F) preheated oven for about 20mins. Take them out and leave to cool for 15mins.

Enjoy x

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