Almond Flaxseed Cookies
Ingredients
- 100 g unsalted butter, softened
- 185 g self-raising flour
- 70 g golden caster sugar
- 100 g flaked almonds
- 35 g golden flaxseeds
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 180C/400F Gas 5
- Lightly grease a couple of baking trays., see notes below.
- Rub the softened butter into the flour until you have fine breadcrumbs, stir in the caster sugar, flaked almonds and golden flaxseeds.
- Beat the egg and vanilla extract in a bowl and combine into the dry ingredients to form a dough.
- Shape the dough into small balls, place onto the baking tray, spaced out and flatten slightly.
- Bake for around 12-15 minutes or until lightly golden brown. Place on a wire rack immediately after baking and leave to cool, if you can, I usually can’t, love a warm, just out of the oven, cookie.
Recipe Notes
If adding fruit to these mini cookies I would reduce the amount of sugar to 50 grams. The cookies were originally made for my toddler girl, perfect bite sized shape for tiny hands!
Instead of baking trays I use a mini macaron pans to give the cookies a uniform shape.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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