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Ground Raw Sunflower Seeds = 150 g (1 1/4 cups) (You can also use the same amount of almond flour or any nut flours. Watch this video on how to grind sunflower seeds, https://youtu.be/sNOFnm5vst0)

Baking Powder = 4 g (1 tsp)

Salt = 2 g (1/2 tsp)

Unsalted Butter (softened) = 85 g (3/8 cup / 6 tbsp)

Whole Egg (room temperature) = 1 large (57 g) (For eggless option, you can use 1 flax egg = 7 g/1 tbsp flaxseed meal + 45 ml/3 tbsp water. Mix together in a bowl and set aside to thicken)

Monk fruit = 50 g (1/4 cup) (This is mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)

Vanilla Extract = 5 ml (1 tsp)

Dark chocolate chips or bar (chopped) = 90 g (1/2 cup) (You can use sweetened or unsweetened dark chocolate. Of course, the unsweetened ones will make the cookies taste more bitter)

Roasted pecans (chopped) = 60 g (1/2 cup) (This is optional. You can also use any other nuts or seeds of your choice)

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

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, whisk the butter and sweetener until pale in color.

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

5.  Add the flour, baking powder, salt and mix with a spatula until a soft dough is formed.

6.  Add the chocolate chips, nuts and mix until well combined.

7.  Use a cookie scoop to scoop the dough onto a baking tray lined with parchment paper.

8.  Use the back of a spoon to flatten the dough. If you don't flatten the dough, it will not spread much hence, will remain puffier and not so crispy.

9.  For a soft texture, bake for 10 minutes. For a crispy texture, bake for 20 to 25 minutes. You may find the oven becoming smoky inside and the cookies turning into a darker color but don't worry as the cookies will turn out crispier.

10.  Let the cookies cool for about 5 mins on the tray after baking then transfer to a wire rack to cool completely. The longer the cookies are cooled, the crispier they become. If you find the cookies are not crispy enough, just pop back into the oven and bake for another few minutes until they are really browned and crispy. You can even do this on the next day.

11.  Store the cookies in an airtight container at room temperature for a few weeks. They can also be refrigerated and frozen. They taste great straight out of the fridge and freezer.

12. You can also freeze the dough for later use. Just shape them into balls, chill in the fridge and once hardened, place into bags and freeze. When you want to bake them, let them defrost for a bit on the kitchen counter then bake accordingly.

[Total Servings = 22]

NUTRITION INFO PER SERVING

Total Carb = 3.0 g

Dietary Fiber = 1.4 g

Net Carb = 1.6 g

Calories = 120

Total Fat = 11.0 g

Protein = 2.8 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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