There are many cookie types you can make and I am giving you a 6 ingredients low carb cookie recipe you can upgrade by adding choc chips, coffee, flavors…
Tips: Butter and eggs should be at room temperature. Best is to leave the dough to chill for an hour wrapped in cling film so it will have better consistency and cookies will hold shape. Dip cookie cutter in coconut flour if sticking to a dough. To roll best is to use baking paper, so the dough doesn’t stick to the surface or rolling pin. You can vary the size and thickness of the cookie. You can also use it to make personalized cookies. I use couverture chocolate for glazing, but you can leave a naked cookie.
6 egg yolks
120g Coconut flour
240g Almond meal
120g dark chocolate (optional)
Beat butter and Erythritol until pale and light. Add egg yolks, one at a time. Add flours. Wrap in cling film and chill for an hour. Preheat oven to 180°C fan-forced. Roll dough between 2 baking papers and cut with shapers. Bake for 6 minutes (more if thicker) and leave to cool on wire rack. It can be eaten like that or melt chocolate and glaze. Enjoy.
You can buy dry ingredients in our Dry store.
Check this recipe on our YT channel here