Low carb cookies are perfect all around
1/2 cup butter softened
1/4 cup coconut oil
3/4 cup brown sugar alternative (I use Splenda brown)
2 tsp vanilla essence
1/2 tsp baking soda
A Crack of Himalayan pink salt
1.5 cup almond flour
2 cups protein flour blend or a mixture of nut and seed flour of choice
1/4 cups chocolate chips (semi-sweet or dark)
1/4 cup seed and fruit mix (i use a cranberry mix)
1/4 cup pecans or nut of choice
Cream together the butter, coconut oil, and brown sugar.
Add the vanilla and eggs, mix well.
Add the baking soda, salt, and the flours.
Mix till a soft dough is formed.
Divide into 3 bowls.
In the 1 bowl, add choc chips.
In another, add the seed and fruit mix.
In the last add the nuts.
Fold in well.
Refrigerate for 30 mins.
Line a baking sheet.
Roll the dough into balls then press down flatten it slightly.
Leave space between the cookies.
Bake at 180C for 15-20 mins till the edges are brown.
Leave to cool completely.
Prepared, tried, and tested Caashifa Adams Young