METHOD

1. Preheat the oven to 180ºC and line a baking tray with baking paper.
2. In a small bowl, make a flax egg by combining the flaxseed with 30ml of water and allow to sit for 2 minutes to thicken.
3. In a large bowl, combine the almond butter, baking powder, salt, erythritol, cinnamon and nutmeg.
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.
6. Melt the chocolate in a bowl sitting over a pot of gently simmering water, or in the microwave in 30 second increments, stirring between each.
7. Spread over the cooled cookies and before it sets, sprinkle over pistachios, goji berries and chia seeds.

Notes

• *Look for Lakanto Golden or Whole Earth Sweetener
• 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. Read more about sugar and my philosophy here.
• If you don’t want to use a sugar-free sweetener, coconut sugar is the best replacement.