Product Description
These Low Carb Buttery Cookies are crunchy and…well, buttery. Plus, if you fancy, you can turn them choc chips quicker than you can say “Hands off they’re mine!” (Makes 14 cookies)
Ingredients & Allergens
Almond Flour, Erythritol (natural sweetener, non GMO), Tapioca Starch, Baking Soda, Sea Salt.
How to Use & Storage
Store the mix in a cool, dry place.
To make the cookies, first, get your hands on:
80g of melted butter
1/2 tsp vanilla essence
For chocolate chip cookies:
10-15g 70% dark chocolate, finely chopped.
OK now…
Fire up the oven to 160°C. Cover a large baking tray with grease proof paper.
Tip mix in a bowl and combine melted butter (but not hot) and vanilla essence.
If adding chocolate, lightly knead in now.
Divide into 14 equal portions and roll into balls , place on grease proof paper with space between and flatten evenly to about 6cm wide and 1/2cm thick.
Bake for 7-9 minutes or until golden brown
Next, step away from the cookies, they need to cool down completely and set, or they will fall apart!
Keep in fridge for up to 7 days, room temp for 2 days or freeze for up to 3 months.
| Per 100g | Per 10g serving | |
|---|---|---|
| Energy | 2400 573 |
408 97 |
| Fat | 53.6 | 9.1 |
| of which saturates | 20 | 3.4 |
| Carbohydrate | 10.1 | 1.7 |
| of which sugars | 2.2 | 0.4 |
| Protein | 9.8 | 1.7 |
| Fibre | 5 | 0.9 |
| Salt | 0.9 | 0.2 |
