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DRY INGREDIENTS

Raw walnuts = 240 g / 2 cups

Coconut flour = 60 g / 1/2 cup

Monk fruit = 60 g / 1/4 cup (OR any keto friendly sweetener except allulose as it will brown too quickly)

Salt = 4 g / 1 tsp (This amount elevates the salty taste which makes the cookies tastier. However, if you do not like it on the salty side, then you can reduce the amount of salt to around 1/2 to 3/4 tsp)

WET INGREDIENTS

Coconut oil = 60 ml / 1/4 cup (OR any keto friendly oil)

Some raw walnut halves or pieces for topping

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

2.  Preheat the oven at 350F or 180C.

3.  Place the raw walnuts and coconut flour into a multi grinder. You can also use a coffee/spice grinder or a powerful food processor. The purpose of using coconut flour here is to help to absorb the excess fats from the walnuts so as to ease the grinding process. Pulse a few times for a few seconds each. Then stir the content just to loosen up then pulse a few times again for a few seconds each until you get a meal texture. Do not over-grind as it will turn into butter. It is totally fine if there are still some chunks as they add to the crunch. Home grinding will not yield a fine texture due to the fat content of the nuts. Commercial grinding can be very fine as the oil has been pressed out and sold separately while the leftover "cake" is ground and sold as flour.

4. Transfer into a bowl. For convenience, you can grind in bulk and store in the freezer for many months. I have done this and after 6 to 12 months, they are still good.

5. In a bowl, add the ground walnuts and coconut flour and all other dry ingredients and mix until well combined.

6.  Add the wet ingredient and mix until crumbly.

7.  Use a cookie scoop or any measuring spoons or cups to ensure that the cookies are of the same size. Squeeze and compress until a dough is formed then shape into a round disc. Place on a baking tray lined with parchment paper. This recipe makes about 18 cookies based on the cookie scoop I used.

8.  Brush with almond, pea or any keto friendly milk. This is to ensure that the walnut halves or pieces can stick to the top of the dough. For non-vegans, you can use egg wash for brushing.

9.  Bake for 15 to 18 minutes or until golden brown and crispy.

10.  Cool completely on a wire rack. The cookies will become crunchy when cooled completely.

12. Store in an airtight container for up to a few weeks at room temperature.

12. The cookies can be refrigerated for up to a few weeks or frozen for 3 months.

[Total servings = 18]

NUTRITION INFO PER SERVING

Total carb = 2.1 g

Dietary fiber = 1.1 g

Net carb = 1.0 g

Calories = 117

Total fat = 12 g

Protein = 2.3 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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