METHOD

1. Preheat the oven to 180℃ and line a baking tray with baking paper.
2. In a small bowl, make a flax egg by combining the flaxseed with 1½ tbsp (30ml) of water and allow to sit for 2 minutes to thicken.
3. In a large bowl, combine the almond butter, baking powder, salt and erythritol.
4. Stir in the flax egg and mix until it forms a dough. This is best done with hands.
5. Shape into 6 cookies and bake in the oven for 12-15 minutes. Leave to cool completely before removing from the tray. They will be very soft straight out of the oven.

Notes

• May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• This recipe works with any nut butter.