Flaxseed and Almond Flour Cookies
Flaxseed and almond flour provide fiber, fats, and a rich nutty flavor. Briefly toasting the flour intensifies its aroma, while rolling the dough thin helps create a crisp texture.
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Servings: 12 (1 serving ≈ 20 gram)
Digestion time: 3 hour
Complete protein: ✔
Toast flaxseed flour (50 g) and almond flour (90 g) in a dry pan.
Mix egg (50 g) with melted coconut oil (30 g), add the toasted flour, lemon juice (20 g), baking powder without starch (2 g), stevia (to taste), and vanilla (to taste). Mix the dough and refrigerate it for 20 minutes.
Roll the dough into a thin layer and cut out the cookies.
Bake the cookies at 180 °C for 12–15 minutes, depending on their thickness and doneness.
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