SANDIE COOKIES RECIPE RECIPES

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BUTTERY KETO SHORTBREAD COOKIES WITH PECANS - KETOCO…



Buttery Keto Shortbread Cookies With Pecans - KetoCo… image

These Keto Shortbread Cookies with Pecans to remind you of the good old shortbread cookie days

Provided by Megha Barot

Categories     Dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 24

Number Of Ingredients 9

3/4 cup Almond Flour
1/4 cup Coconut flour
1 large Egg
4 tbsp butter, melted
1/2 cup Low Carb Sugar Substitute
1 tsp vanilla extract
1/2 tsp Baking powder
1/4 tsp xanthan Gum
1/3 cup raw pecans, crushed

Steps:

  • In a small bowl combine all the dry ingredients using a fork. Set aside.
  • In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
  • Add the egg and combine. Add the rest of the dry mixture and mix one last time.
  • In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
  • Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
  • Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
  • Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.

Nutrition Facts : Calories 55 kcal, CarbohydrateContent 1.6 g, ProteinContent 1.3 g, FatContent 5 g, FiberContent 0.9 g, ServingSize 1 serving

CHEWY CHOCOLATE CHIP OATMEAL BREAKFAST COOKIE - SKINNYTASTE



Chewy Chocolate Chip Oatmeal Breakfast Cookie - Skinnytaste image

Oats, ripe bananas and chocolate chips – these healthy, "breakfast" cookies are chewy and delicious, and made with just three ingredients.

Provided by Gina

Categories     Breakfast    Brunch    Snack

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 3

• 2 medium ripe bananas (mashed)
• 1 cup of uncooked quick oats*
• 1/4 cup chocolate chips

Steps:

  • Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.
  • Combine the mashed bananas and oats in a bowl.
  • Fold in the chocolate chips and place a tablespoon of each on the cookie sheet.
  • Bake 15 minutes. Makes 16 cookies.
  • *Use gluten free oats such as Bob's Red Mill quick oats to make them gluten free.

Nutrition Facts : ServingSize 2 cookies, Calories 99 kcal, CarbohydrateContent 19 g, ProteinContent 2 g, FatContent 3 g, SodiumContent 0.5 mg, FiberContent 2 g, SugarContent 8 g

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CHEWY CHOCOLATE CHIP OATMEAL BREAKFAST COOKIE - SKINNYTASTE
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