Here is a recipe for you to try! They turned out sooo yummy that I wanted to post this before I forget how I made them today. Apologies for the lack of photos, but I just threw these together on a whim.
Oatbran, Almond, Chia and Blueberry Cookies
Ingredients: (makes 18+-)
1 stick of butter or 113 grams
1 ½ cup of keto sugar (I used 1 cup white, ½ cup brown)
1 tsp vanilla essence
1 cup almond flour (or your preferred nut flour)
1 ½ tsp baking powder
½ cup oats
¼ cup oat bran
¼ cup oat fibre
¼ cup chia
¼ cup ground flaxseed
1 tblspn cinnamon
½ cup flaked almonds
¾ cup dried blueberries or dried strawberries (cut the strawberries into smaller bits) or your preferred fruit
In a large mixing bowl beat together the softened butter and sugar until well mixed
Add the single beaten egg
Mix in the vanilla essence
Add in the nut flour, cinnamon and baking powder
Turn oven on to 350⁰ F or 175⁰ C
Add in the oats, seeds, flaked nuts, fruit and mix in very well
Scoop spoonfuls and roll into a ball in your greased hands, flatten in your palms, place on parchment paper lined cookie tray
Bake for 12 – 15 minutes until golden brown
Cool well before storing
You could also chill the dough overnight and bake the next day
Make sure to let them completely cool before removing from the baking tray. I left them in a full 15 minutes in the oven as I like cookies well browned. I guarantee you will love these too. I’m sure you could switch up with pecans or walnuts, maybe add chopped macadamia nuts or even chocolate chips.
Gosh. I am in love with these. They remind me of a Biscoff cookie flavour but with the goodness of flaxseed, oatbran and almond flour. They are crunchy and very moreish! Don’t you love the name? I was going to call them Keto Snaps and my sweetie came up with this fun name! Basically an almond snap turned into a tasty little crunchy cookie square. Healthy, full of fibre, gluten free and lchf. I will try them with a bit of coconut flour next time and I’m sure you could substitute a ¼ cup of almond flour with finely shredded coconut too for more texture and flavour!
Summary: we’ll be making a buttery sweet dough in a mixer with spices, keto caramel syrup and vanilla essence, pressing into a large cookie tray, chilling in fridge for an hour then scoring and baking for 15 to 20 minutes. Scoring again and then cooling right down before storing.