Good Lifestyle

These biscuits are completely cepened, so as you have probably used, we will not use real oats in this recipe (they are not allowed on the Keto diet). However, we will use othersIngredients approved by Keto To add texture to these FLAX cookies, shredded coconut (unsweetened, of course) and hemp seeds. The combination of these other almonds and coconut flour will make our "oats" cookies just as soft and sweet as you want, but you will provide a texture that will completely deceive you thinking that you eat the biscuit of the real oats.

Not only are hemp seeds add a beautiful texture here, they also have an abundance of health benefits. They are composed of more than 30% healthy fat and more than 25% of good quality herbal proteins, so they will keep you fed and engraved. Not to mention, they contain high levels of amino acids that have been linked to their advantages for cardiovascular health, such as cardiac health and blood pressure.

Give 26 cookies

Ingredients

1 cup (112g) White almond flour, likeBob Red Mill
2 c. 14g) Coconut flour, like arrow-headed mills
1 tablespoon (7 g) flax meal, likeBob Red Mill
1/2 c. Soda bicarbonate tea
2 c. Cinnamon
1/4 c. TSP Fine Sea Salt
4 c. Soup (2 oz) Non-salted butter at room temperature
1/3 cup (64g)Sweater brown sweetener
1 big egg, at room temperature
1 tsp vanilla extract
1/2 cup (40 g) grated unsweetened coconut, likeBob Red Mill
1/4 cup (40g) hemp seeds, likeJoe's Trader

How to do it

1. Preheat the oven to 350 ° F; Line 2 large cooking leaves with parchment.
2. In a small bowl, combine almond flour, coconut flour, linen meal, baking soda, cinnamon and salt; mix well. In a large bowl, beat the butter and sweetening with an electric mixer to light and mellow, about 2 minutes. Scratch the sides of the bowl again and beat again. Beat with egg and vanilla. Scratch the sides of the bowl again and beat again. Add the flour mixture and beat at low speed until just incorporate. Fold in coconut and hemp seeds. Cover and refrigerate the dough for 1 hour.
3. Using a tablespoon of tablespoon or two spoons, portion of dough in balls on cooking sheets, spaced 1 inch apart. Apostle slightly with your palms. Bake until the edges become golden, about 8 to 10 minutes, switching the cooking sheets from top to bottom and front at the back halfway. Let cool on leaves on wire grids for 5 minutes, then transfer the cookies directly to the racks to cool completely.

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