Almonds are the perfect gluten-free and low-carb alternative to wheat flour.
Soak the cashew creams in water for 10 minutes and drain. Next, blitz the cashews with water, lemon zest, and salt using a food processor.
Pulse the ingredients until you have a smooth and dense cream.
Don't miss our healthy recipe videos!
In a bowl, combine the coconut flour, almond flour, erythritol, baking powder, almond butter, cashew cream, and almond milk. Knead the dough until it comes together into a ball.
Cover it with cling film and place in the fridge to rest for 15 minutes.
Pinch off a bit of dough, roll it between your palms. Then flatten it down on a baking tray and shape into a cookie.
Bake at 175° C (350° F) for 10 minutes. Then transfer the cookies on a wire rack to cool down.
Did you like this?
Share it with friends!