How to make vegan keto chocolate “Quickie Cookies”

These brownie-esque dark chocolate “Quickie Cookies” are to die for. They’re wholesome and crunchy and soooo easy to make. Wonderfully yummy.

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INGREDIENTS
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(this recipe makes approx 12 cookies)
50g ground almonds
50g lupin flour
(or replace the above with 100g fine almond flour, super fine/extra fine would work well)

“Flax egg” - 1.5 tbs ground flax seed (or ground chia seed) + 4 tbsp hot water
2-3 tbsp raw cacao powder
2.5 tbsp Truvia sweetener (or any sweetener of your choice. Adjust the amount accordingly)
50g Coconut oil
A pinch of salt
50g chopped nuts (or sugar free chocolate chunks)

DIRECTIONS
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1. Prepare “flax egg” by adding ground flax seed and 4 tbsp hot water in a bowl. Mix well and leave to rest for 10-15mins.

2. Add the remaining ingredients in a mixing bowl, pour in “flax egg” and mix all the ingredients together with a rubber spatula till it forms a firm dough.

3. Shape the dough into a round loaf and wrap it with a baking sheet. Refrigerate it for 1-2 hours. (or freeze till you’re ready to bake it. Remember to defrost first)

4. Slice the chilled loaf with a sharp knife into desired thickness. Place the cookie dough slices on an ungreased baking tray.

5. Bake in a 170°C/325°F preheated oven for 20-25 minutes.

6. Leave to cool to room temperature. And enjoy!

#KetoCookies
#VeganKetoRecipes
#VeganGlutenFree