Low carb breakfast cookie
345 cals, 12p, 6c, 27f (per meal)
2 dash (2g)
1 tsp (5mL)
1/3 cup (56g)
1/2 tbsp (4g)
1 tsp (5g)
4 tbsp, chopped (29g)
2 tbsp (20g)
1/3 cup (37g)
1/3 cup (28g)
1 cup, slivered (108g)
1/3 cup (83g)
2 large (100g)
1
Preheat oven to 350°F (180°C).
2
Add flaxseed to a blender and blend until it reaches a flour-like consistency.
3
In a large bowl, mix all of the dry ingredients together: ground flax, almonds, coconut flakes, almond flour, walnuts, baking powder, cinnamon, sweetener of choice, and salt.
4
Stir in the wet ingredients: eggs, almond butter, and vanilla.
5
Shape into cookies (use number of cookies listed in recipe details). Cookies should weigh approximately 40g each.
6
Bake 12-15 minutes until crispy on the edges. Let cool and serve.
7
Meal Prep Tip: Store leftovers in an airtight container at room temperature for up to 3-4 days or in the fridge for up to a week.