Made with a plethora of NKD Living products including
Almond Flour, Coconut Flour,
Xantham Gum, Powdered Erythritol and
Naked Syrup, these crunchy yet moist cookies are low in carbs, low in sugar and most importantly delicious!
.
INGREDIENTS:
💚 ¾ cup Almond Flour
💚 ½ tbsp Milled Flax Seed
💚 3 tbsp NKD Living
Coconut Flour
💚 ¼ tsp NKD Living Xantham Gum
💚 Pinch of Salt
💚 ¼ cup Plant Butter (room temperature)
💚 1/3 cup NKD Living
Powdered Erythritol
💚 ½ tsp Vanilla Extract
💚 2 tbsp Plant Milk
💚 ¼ cup Chopped Walnuts
For the glaze:
💚 ¼ cup NKD Living
Powdered Erythritol
💚 1 tbsp Naked Syrup
💚 1-2 tsp Plant Milk
METHOD:
- Add the almond flour, flax seed, coconut flour, xanthan gum and salt to a mixing bowl and mix to combine.
- In a separate bowl – add the butter, powdered erythritol, vanilla and plant milk and beat with a whisk until light and fluffy, around 3 minutes.
- Add in the dry ingredients and fold in until combined. Add in the walnuts. Refrigerate for at least an hour.
- Pre-heat oven to 180°C (160°C fan) and line a cookie tray with parchment paper.
- Roll the dough into 9 equal balls and lightly flatten them. Bake for 13-16 minutes until golden brown. The cookies will harden as they cool down.
- Once cool, sift the powdered sugar into a small bowl. Add the maple syrup and plant milk (one teaspoon at a time) and mix until smooth – not too runny! Adjust milk and sugar quantities until you reach the desired consistency.
- Spoon the glaze onto the cookies and top with more chopped walnuts.
Leave a comment