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Preheat the oven to 350F / 180C / 160 fan and line a baking tray with greaseproof paper.
Using a sharp knife, chop 1/2 cup / 50g sliced almonds and the coconut flakes to resemble the size of oats. Option to use a food processor and pulse if you prefer.
Mix all the dry ingredients together in a mixing bowl (almond flour, erythritol, xanthan gum, baking powder, salt, chopped flaked almonds and coconut. Stir to combine.
Add the melted butter and egg and mix to form a dough.
Roll the mix into 9 balls.
Chop the remaining 1/4 cup of almonds.
Place the balls on a baking tray and press crushed almonds into the top.
Flatten the cookies and shape the edges with your figures to remove cracks. Bake for 12-15 minutes until slightly golden.