Coffee and cookies
A cookie can be delicious and nutritious at the same time.
Here you’ll find a happy mix of nuts, seeds, and dark chocolate alongside cinnamon and cardamom.
Nut Cookies Makes 20 cookies
- 2 large eggs
- sweetener equivalent to 2 tablespoons of honey
- 3/4 cup + 2 tablespoons (200 ml) hazelnuts, finely chopped
- 1/3 cup + 1 1/2 tablespoons (100 ml) sunflower seeds, roasted
- 1 tablespoon whole unflavored psyllium husk
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon real vanilla powder
- a pinch of salt
- 1 3/4 oz. (50 g) butter, melted
- 4 squares of dark chocolate, melted
- 10 hazelnuts, halved
Preheat the oven to 400ºF (200ºC). Place cookie molds on a baking sheet.
With a handheld electric mixer, beat eggs and sweetener until light and airy. Mix all dry ingredients in another bowl; add to the egg batter.
Finally, stir in the melted butter. Using two spoons, fill the small cookie molds with batter.
Bake at 400ºF (200ºC) for 15 minutes. Let the cookies cool on a wire rack.
Garnish each cookie with some drizzled chocolate and top with half a hazelnut.
The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.
This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.