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Ground golden flaxseeds = 180 g (1 1/2 cups) (Watch this video on how to grind flaxseeds)

Salt = 1/2 to 1 tsp (I used 1 tsp as I preferred the cookies to be fragrant and saltier, but this is really up to you)

Baking powder = 1/2 tsp

Baking soda = 1/4 tsp

Monk fruit = 50 g (1/4 cup) (This is mild to moderately sweet so you can increase up to 80 to 100 g according to your preference. You can also use any keto friendly sweetener)

Unsalted butter = 170 g (3/4 cup) (room temperature)

Whole egg = 1 large (55 g) (As flaxseeds have a gummy texture, I tried omitting the egg and it was doable except that it's a bit difficult to shape. So, if you do not mind this, you can omit the egg for an eggless version)

Coconut extract = 1 tsp (If you prefer a stronger coconut flavor, you can increase up to 1 1/2 to 2 tsp)

Unsweetened shredded coconut = 120 g (1 1/2 cups) (for the dough)                                                          

                                                        = 40 g (1/2 cup) (for coating)

1.  For best results, weigh the ingredients using a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the butter, sweetener and whisk until light and fluffy. You can also use a handheld mixer.

4.  Add the egg, coconut extract and whisk to combine.

5.  Add the flour, salt, baking powder, baking soda and mix until well combined.

6.  Add the shredded coconut and mix to combine.

7.  Using a cookie scoop, scoop the dough onto a baking tray lined with parchment paper. Each scoop of dough is about 20 g hence; this recipe makes about 28 cookies.

8.  Shape the dough into a ball then coat generously with the shredded coconut.

9.  Flatten the balls as they will not spread much in the oven.

10.  Bake at the center rack for about 15 minutes for a soft texture. For a crispy texture, bake it again for another 5 to 10 minutes after it has cooled down. You can bake it the second time even after a few hours or the next day.

11.  Cool the cookies completely on a wire rack.

12.  Store in airtight containers for a few weeks at room temperature. These cookies taste great straight from the fridge or freezer as they become firmer and crunchier.

[Total Servings = 28 @ 20 g per serving]

NUTRITION INFO PER SERVING

Total Carb = 3.5 g

Dietary Fiber = 2.7 g

Net Carb = 0.8 g

Calories = 124

Total Fat = 11.7 g

Protein = 2.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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