Low-Point Breakfast Cookies Ingredients:
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1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup erythritol (or other keto-friendly sweetener)
1 egg
2 tablespoons unsalted butter, melted (instead of 1/4 cup)
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut
1/4 cup chopped walnuts (instead of pecans, lower in points)
2 tablespoons chia seeds
Low-Point Breakfast Cookies Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and cinnamon.
In another bowl, whisk together the erythritol, egg, melted butter, and vanilla extract until well combined.
Combine the wet and dry ingredients until a dough forms. Fold in the shredded coconut, chopped walnuts, and chia seeds.
Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet. Flatten them slightly into the shape of cookies.
Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
