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These dairy free gluten-free and Keto-Friendly Cookies are very easy and quick to make. Perfect for a pick me up or school lunch treats. I created this cookie for my daughter who to be able to enjoy a sweet treat with my coffee and still be able to keep my carbohydrate intake as low as possible.

I love this recipe because basically you can replace a lot of ingredients with your favourite substitute.

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400˚F Oven Prep time: 15 min Baking time: 30 min

Ingredients:

• ¾ Cup Coconut Flour
• ¼ Cup Almond Flour
• ¼ tsp Salt
• 2 tsp Baking Soda
• 1 tsp Xanthan Gum
• 2tbsp Chia seeds (Optional)
• ¼ Cup Stevia powder (cup for cup sugar replacement)
• 1 Large egg
• 1 Cup Almond Milk
• ¼ Cup Vegetable oil
• 1 tsp cinnamon powder (Optional)
• ½ Cup fresh or frozen blueberries.

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Direction:

• In a medium size bowl measure and mix all dry ingredients except for Chia Seeds
• Mix in the Chia seeds and Almond milk and set it aside. In a medium bowl beat the egg with an electric mixer until it’s foamy and cream colour
• Mix in the almond milk and chia seeds and oil with the egg mix well for a few seconds
• Mix the wet ingredient with the dry ingredient. Using an electric mixer, mix well, make sure everything is mixed evenly
• Mix in the blueberries with a spoon
• Spoon the batter on a cookies sheet using parchment paper. No need to leave space between the cookies. This cookie won’t spread much
• Using back of a fork or a spoon to flatten the cookies to 1 cm or ¼ of an inch thickness. You may want to use a little bit of oil to avoid cookie dough sticking to your fork.
• Place the cookies in a pre-heated over at 400˚ F on the middle rack for 20 minutes.
• Cookies are done when their base has turned darker.

Enjoy!

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Use the link below to download the free printable baking tips and recipie page.

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