This delicately spiced treat is simply the most delicious cookie to enjoy with a cup of coffee or tea. We topped these with chopped pistachios and dried rosebuds for a sophisticated tasting experience. Dried rosebuds can often be found in the bulk aisle at your local health food market.
Prep Time: 15 minutes
Cooking Time: 30 minutes
2 cups almond flour
3 tablespoons olive oil
3 tablespoons keto maple syrup
½ teaspoon sea salt
1 teaspoon baking powder
½ teaspoon ground cardamom
½ teaspoon chia spice
½ teaspoon pure vanilla bean powder
2 tablespoons pistachios, chopped
2 tablespoons dried rosebuds, chopped
Mix all cookie ingredients in a bowl, gently stirring with a baker’s spatula, until well-combined.
Use your hands to form 12 small balls and gently press them down to create a small disc. Use your thumb to create a slight indent in the center of each cookie.
Fill each indent with chopped pistachio and dried rose.
Bake in the oven for 8-10 minutes on a baking sheet lined with parchment paper.
Remove from the oven and let cook for 1-2 minutes before serving.
Store any leftovers in an airtight container for up to 5 days.
Net Carbs: 3