Makes 24 cookies
Coconut and almonds provide a wonderful texture to these Keto “oatmeal” cookies. Dunk these in some whole milk for an extra special treat!
Prep Time: 20 minutes
Cooking Time: 15-18 minutes
1 cup shredded coconut
2/3 cup sliced almonds
1 cup almond flour
1 tablespoon coconut flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ cup (1 stick) butter, softened
½ cup Keto-friendly sweetener such as monk fruit
1 large egg
½ teaspoon pure vanilla extract
2 tablespoons raisins
Preheat your oven to 325 degrees Fahrenheit.
Mix shredded coconut, sliced almonds, almond flour, coconut flour, ground cinnamon, baking powder and sea salt in a large bowl.
In a separate bowl, cream butter and sweetener with a hand mixer until well-combined. Add egg and pure vanilla extract and mix very well.
Combine flour mixture with the creamed butter mixture and gently fold together until a thick dough has formed. Fold in raisins.
Scoops into 24 balls and form firm patties with your hands and place on a baking tray lined with parchment paper.
Bake in the oven for 15-18 minutes, or until golden brown.
Remove from the oven and allow to cool before serving.
Store any leftovers in an airtight container for up to 5 days.
Net Carbs: 5