Delicate, soft and buttery low carb cookies. The perfect pink for an afternoon tea treat.
This recipe is low carb, gluten free and can be vegan (sub the butter and white choc chips for vegan friendly). Recipe makes 12-15 medium cookies.
Servings |
cookies
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Ingredients
- 375 g almond flour
- 192 g unsalted butter softened
- 128 g sweetener
- 64 g coconut flour
- 1 teaspoon strawberry extract
- 2 drops pink food colouring (optional)
- handful low carb friendly white choc chips
- ½ teaspoon salt
Ingredients
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Instructions
- Sift together almond flour, coconut flour, and salt. Set aside. Sifting ingredients creates a fine, delicate cookie texture.
- In a medium bowl, cream together butter, strawberry extract, pink colouring and sweetener using an electric mixer.
- Slowly stir in dry ingredients. Mix until combined.
- Line a baking tray with parchment paper. Roll the dough and press down the cookie with the back of a spoon to flatten. Repeat with remaining dough and space cookies about 1 inch apart. Chill the tray in the refrigerator for 30 minutes.
- Preheat oven to 180°C / 350°F and bake for 8-10 minutes. Until the edges slightly brown.
- Once done baking, remove from the oven and gently press down white choc chips. Don't attempt to pick up the cookies before they have finished cooling or else the cookies may break and crumble.
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