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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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