METHOD

1. Preheat the oven to 180℃ and line a baking tray with baking paper. 
2. In a large bowl combine the almond meal, coconut flour, baking soda and sweetener. Ensure there are no lumps. 
3. In a small bowl, whisk the egg. Pour the egg into the dry mixture, followed by the coconut oil and vanilla extract. Combine to form a dough. This is best done with hands. 
4. Fold in the chocolate, almonds and salt. 
5. Roll and shape into 8 cookies. Bake in the oven for 12 minutes.

Notes

• Vegan option: Omit egg and use a flax egg instead. To make a flax egg, combine 1 tbsp of ground flaxseed with 3 tbsp water. Stir and let sit for 5 minutes. 
• *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.