Preheat the oven to 175ºC (345ºF/Gas 4) and grease a baking tray.
In a bowl, mix together the coconut flour, baking powder,Natvia and salt. Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.
Add to the dry ingredients and mix well to form a dough.
Roll the dough out between two sheets of baking paper to a thickness of 6–8 mm (1/4–3/8 inch).
Cut out shapes using your favourite cookie cutter and place them on the greased baking tray (these cookies won’t spread during baking).
Bake for 20–25 minutes, or until the cookies are crisp and golden.
Leave them to cool on the tray a little before transferring to a wire rack to cool completely.
Dust with extra stevia if desired.
The cookies will keep in an airtight container for several days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 12 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 2.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!