Combine the dry ingredients: 5 min, Blend with a blender: 5 min, Knead the dough: 10 min, Cooking: 5 min, Bake in the oven: 30 min, Let it stand: 15 min
In another bowl, beat the egg whites (60 g) with lemon juice (1/4 tsp) until soft peaks form.
Then gently fold the whipped egg whites into the dry ingredient mixture. Use a spatula to mix, then continue kneading the dough with your hands until you achieve a soft and homogeneous consistency.
From the resulting dough, form small balls with a diameter of 2.5-3 cm. Roll them in erythritol to create a sweet crust.
Place the cookies on a baking sheet lined with parchment paper, leaving a distance of 1-2 cm between them.
Bake the cookies in the preheated oven for 30 minutes, until they acquire a light golden color.
After baking, let the cookies cool to make them crispier.
Health benefits
For intimate health (blood circulation)
Metabolism Boost
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