These low carb cookies are prepared with almond flour, coconut flour, and homemade vegan "cream cheese" made with cashew nuts.
They are a gluten-free and dairy-free alternative to the classic recipe, and they're suitable both for vegan and keto diets.
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.
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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.
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