These cookies are a low carb take on Momofuko Milk Bar’s Compost Cookies.
1 1/4 cup super fine almond flour*
3 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
10 tablespoons butter, softened
1/4 cup Swerve or equivalent granulated sweetener
1/4 cup Swerve Brown or equivalent brown sugar substitute
1 teaspoon vanilla extract
1 large egg
2 teaspoons ground coffee, fresh from the can
5 tablespoons (2 oz) Lily’s Sugar-Free Chocolate Chips or equivalent sugar-free chocolate chips
5 tablespoons (2 oz) chopped pecans
5 tablespoons (2 oz) unsweetened coconut flakes
1 Sift together almond flour, coconut flour, salt, baking soda, and xanthan gum in a medium sized bowl.
2 In a large bowl, cream butter with an electric mixer for 2 minutes.
3 Add sweeteners and cream for another 8 minutes until light and fluffy.
4 Quickly mix in vanilla and egg.
5 Beat in half of the dry ingredients. Beat in remaining dry ingredients.
6 Fold in ground coffee, chocolate chips, pecans and coconut flakes.
7 Wrap dough in plastic and chill in the refrigerator for 1 hour.
8 Preheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper.
9 Divide dough into 16 pieces. Roll dough pieces into a ball and then place them on the cookie sheet 2 inches apart. Use the palm of your hand to flatten the cookies.
10 Bake for 9-12 minutes until browned at the edges, turning cookie sheet 180 degrees halfway through.
11 Cool on the cookie sheet for 10 minutes and then remove to a cooking rack. The cookies will crispy up as they cool.
*If you take these cookies to a party, make sure to clearly mark that they contains nut. Most people don’t expect cookies to use almond flour, so people with nut allergies might inadvertently eat them.
Keywords: low carb compost cookie, keto compost cookie, paleo compost cookie