Coconut Walnut Cookies [Egg Free Version Updated May 4, 2022] скачать в хорошем качестве

Coconut Walnut Cookies [Egg Free Version Updated May 4, 2022]

Recipe by Lectin Free Solutions [Janét Kniss] Introducing one of the simplest and most delicious Keto cookie recipes you’ll ever make. This cookie is flourless, lectin free, grain free, & sugar free and still tastes fantastic! I’m always looking for new ways to keep our carbs low and our fiber high and this combination is perfect for that. This is a delicious Keto walnut cookie recipe that takes minutes to make. This is a soft slightly chewy cookie that my family loves and I think you will too! RECIPE 1 cup chopped walnuts 1 1/2 cups unsweetened shredded coconut 2 eggs 2 TBls Extra Virgin Olive Oil Pinch of salt 1/2 - 1 tsp. Vanilla or coconut extract 1/4 - 1/3 cup Bocha Sweet, Allulose, or Swerve (whichever you prefer) I suggest tasting the batter as you add the sweetener or make a test cookie with ¼ cup first and see if it’s sweet enough. It’s easy to add more to the batter. Since this is a flourless cookie it incorporates easily. Melted chocolate to drizzle on the top after these are cooled if desired. ***** ***** ***** ***** ***** ***** EGG FREE VERSIONS May 4. 2022 Many of you have asked for an egg free version for this recipe and I have tried 2 different versions: My family likes the Bob’s Red Mill version best but they both work. The flax egg version holds together better with the addition of psyllium powder. EGG FREE VERSION #1 Replace the 2 eggs with: 2 Tbl Bob’s Red Mill Egg Replacers 4 Tbl of water 2 extra tsps evoo EGG FREE VERSION #2 Replace 2 eggs with: 2 TBL ground golden flax meal 1 tsp. Ground psyllium powder 4 TBl water 2 extra tsps evoo ***** ***** ***** ***** ***** ***** DIRECTIONS: Wisk the eggs, Bocha Sweet, olive oil & vanilla (or coconut extract) until combined. Stir in the chopped walnuts & the shredded coconut. The mixture will be slightly wet. If it’s too dry add a little extra olive oil. You can use a melon baller, but I use my Tablespoon measure, fill it and turn upside down on your lined cookie sheet to form a small haystack. If you decide you want a flat cookie just press down with your palm or a glass and tidy up the edges before baking. Either shape takes the same cooking time. These cookies really don’t spread so you don’t have to allow too much space between them on the cookie sheet. Bake @ 325 for 14 minutes…start checking @ 10 minutes so they don’t get too brown. CHOCOLATE DRIZZLE: There are 2 ways to make the drizzle: The easiest is to use a sweetened chocolate bar 72-85%. Melt and drizzle over cooled cookies. Lily’s has a stevia sweetened bar that you could also use. I usually make mine from an unsweetened bar and add a powdered compliant sweetener to taste and EVOO. There will always be a bit extra drizzle with either method so I have walnuts standing ready to make clusters….don’t waste that chocolate! The clusters are like a bonus you get when you make a pie crust. My mom always makes delicious snickerdoodles out of the scraps, at least that’s what we called them! Nothing goes to waste! If you love walnuts, coconut and chocolate like my family you need to give this recipe a try! Time lapse videos and Audio: Storyblocks Facebook:   / lectinfreesolutions   Website (currently under construction): lectinfreesolutions.com TAGS lectins, lectin free, gluten, gluten free, keto, plant-based keto, ApoE4, ApoE4 compliant, plant paradox, healthy, quick food, restorative foods, heart healthy, healthy brain, healthy, healthy gut, gluten free grain, creative recipes, feel good food, longevity paradox, leaky gut, intermittent fasting, healthy eating, low carb, organic food, dairy free food, autoimmune, coconut flour, walnut flour, energy paradox, sugar free, egg free, flax, apple cider, walnut