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 Table of Content

Jammy Walnut Cookies ...................................................................................................... 4

Nutty Choc-Chip Crunchy Cookies .................................................................................. 5
Coconut & Nut Cookie Crumbles .................................................................................... 6
Beautiful Blueberry Cookies ............................................................................................. 7
Chewy Seeded Chocolate-Chip Cookies ....................................................................... 8
Perfectly Proud Pumpkin Cookies .................................................................................. 9
Coconut Crunch Cookie ...................................................................................................10

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 Jammy Walnut Cookies

Ingredients:

• 2 cups almond flour (fine).

• 1 large egg (whisked).
• ½ cup butter (salted, softened).
• ⅔ cup erythritol (powder).
• ⅓ cup walnuts (finely chopped).
• 5 tbsp strawberry jam.
• 1 tsp vanilla extract.
• ½ tsp baking powder.
• pinch of salt.

Instructions:

• Preheat the oven at 190 degrees.

• In a large bowl, mix together egg, almond flour, butter, baking powder, erythritol,
vanilla extract and salt; mix well until a dough is formed.
• Place chopped walnuts on a plate. Roll the dough into 1 ½ inch balls and roll them
in the walnuts to coat them.
• Line a baking tray with greaseproof paper and bake cookies for 8-10 minutes.
• Remove from the oven and make a small indent in the middle; place 1 tsp of jam in
the indent and bake for an additional 10-12 minutes.
• Place cookies on a rack and allow to cool for 30-40 minutes.

Nutritional Information:
Per serving (1 cookie):
Total servings: 15

fat 17g
carbohydrates 4g
protein 4g
calories 163

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 Nutty Choc-Chip Crunchy Cookies

Ingredients:

• 1 large egg.
• 1 cup almond butter (softened).
• ½ cup erythritol.
• ¼ cup chocolate chips (sugar free).
• 4 tbsp cocoa powder (unsweetened).
• 3 tbsp almond milk.

Instructions:

• Preheat the oven at 175 degrees.

• In a large bowl, mix together butter, erythritol, cocoa powder and egg until well
combined.
• Add a little almond milk at a time until the dough resembles a fudge like
consistency.
• Stir in the chocolate chips.
• Line a baking sheet with greaseproof paper. Roll the dough into balls and flatten on
the greaseproof paper so that they look like cookies that are 1cm in thickness.
• Bake for 10-12 minutes or until gentle cracks begin to appear.
• Place on a rack and allow to cool for 30-40 minutes.

Nutritional Information:

Per serving (1 cookie):

Total servings: 15

fat 11g
carbohydrates 5g
protein 5g
calories 138

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 Coconut & Nut Cookie Crumbles

Ingredients:

• 2 large egg yolks.

• ½ cup walnuts (finely chopped).
• ½ cup chocolate chips (sugar free).
• ½ cup coconut flakes (unsweetened).
• ¼ cup erythritol.
• 2 tbsp coconut cream.
• 2 tbsp butter.

Instructions:
• Preheat the oven at 175 degrees.
• In a large bowl, mix together cream and butter until smooth.
• Whisk in the egg yolks and erythritol and mix until well combined; mix in the
remaining ingredients.
• Line a baking tray with greaseproof paper; scoop 12 separate spoons of cookie
mixture onto the tray, slightly flatten to form 12 cookies.
• Bake for 18-20 minutes until golden brown.

Nutritional Information:
Per serving (1 cookie):
Total servings: 12

fat 12g
carbohydrates 3g
protein 3g
calories 119

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 Beautiful Blueberry Cookies

Ingredients:

• 1 large egg.
• 1 ½ cups almond flour.
• ¾ cup erythritol (granulated).
• ½ cup butter (melted).
• ½ cup blueberries (frozen).
• 1 tsp vanilla extract.
• ½ tsp xanthan gum.
• ½ tsp baking powder.
• ¼ tsp salt.

Instructions:

• Preheat the oven at 175 degrees.

• In a bowl, mix together erythritol and butter until well combined; stir in egg and
vanilla.
• Whisk in almond flour, xanthan gum, baking powder and salt; gently fold in the
blueberries.
• Line a baking sheet with greaseproof paper and scoop 12 balls from the cookie
mixture, place on the sheet.
• Bake for 15-18 minutes until golden brown.

Nutritional Information:
Per serving (1 cookie):
Total servings: 12

fat 11g
carbohydrates 2g
protein 1g
calories 98

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 Chewy Seeded Chocolate-Chip Cookies

Ingredients:

• 1 large egg.
• 1 cup sunflower seed butter.
• ¾ cup Swerve (granulated).
• 2 tbsp chocolate chips (sugar free).
• 1 tsp baking powder.

Instructions:
• Preheat the oven at 175 degrees.
• In a large bowl, mix all ingredients together until well combined.
• Line a baking sheet with greaseproof paper.
• Using a tablespoon, spoon out 30 balls of cookie dough and space out across the
baking sheet.
• Bake for 12-15 minutes until browned. Allow to cool for five minutes.

Nutritional Information:
Per serving (1 cookie):
Total servings: 30

fat 6g
carbohydrates 3g
protein 3g
calories 67

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 Perfectly Proud Pumpkin Cookies

Ingredients:

• 7 oz almond flour.
• 4 oz melted butter (unsalted).
• 1 large egg.
• 2 oz erythritol.
• 2 tsp pumpkin spice mix.
• 4 drops pumpkin extract.

Instructions:

• Preheat the oven at 160 degrees.

• In a large bowl, mix together almond flour, erythritol and pumpkin spice mix until
well combined.
• Stir in egg, butter and pumpkin extract until a sticky dough is formed.
• Using a tbsp, make 22 balls and flatten each one on a greased baking tray.
• Bake for 25-30 until golden and crispy.
• Allow to cool.

Nutritional Information:
Per serving (1 cookie):
Total servings: 22

fat 10g
carbohydrates 2g
protein 3g
calories 95

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 Coconut Crunch Cookie

Ingredients:

• 3 oz desiccated coconut.
• 3 large egg whites.
• ¼ cup erythritol.
• 12 drop liquid Stevia.
• 3 tbsp butter (melted).

Instructions:
• Preheat the oven at 150 degrees.
• In a large bowl, mix together egg whites, coconut, erythritol and liquid Stevia until
well combined.
• Stir in the melted butter.
• On a baking sheet lined with greaseproof paper, make 18 tablespoon sized balls;
flatten each one.
• Bake for 20-25 minutes until browned and crisp.
• Allow to cool.

Nutritional Information:
Per serving (1 cookie):
Total servings: 18

fat 10g
carbohydrates 2g
protein 3g
calories 59

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