Home / Recipes / Gluten Free / Keto Chia, Lemon and Rosemary Cookies
Keto Chia, Lemon and Rosemary Cookies
How to Make It
Step
Recipe Steps steps 4 1 h
Step 1
Bring the butter to room temperature to soften. Add the softened butter to a mixing bowl along with the erythritol. Cream the butter and sweetener together until well combined and very soft. Add the ground almonds to the bowl with the butter and sweetener blend. Mix everything well to combine. The mixture should start to form a dough.
Step 2
Finely chop the rosemary. Add the rosemary to the bowl along with the lemon zest, lemon juice, and chia seeds. Mix well to combine, kneading the flavorings and seasonings evenly throughout the dough. Cover the dough and refrigerate for 20 minutes.
Step 3
Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Remove the cookie dough from the fridge. Divide the dough into 8 even-sized portions. Roll each portion into a ball with your hands. Arrange the balls of dough across the lined oven tray, leaving at least an inch and a half gap between each. Press each ball of dough down with your palm and shape it into a cookie shape, roughly a half-inch thick.
Step 4
Transfer the tray to the oven and bake for 10-12 minutes until lightly golden all over. Set aside to cool completely. The cookies will firm up once cooled. Store in an airtight container until ready to serve.
Ingredients
- Almonds, raw – 1.75 cup, ground
- Chia seeds – 1 tbsp
- Rosemary, fresh – 1 tbsp
- Lemon Peel Or Zest Raw – 1 tsp
- Lemon juice – 1 tsp
- Erythritol – 0.25 cup
- Butter, unsalted – 0.67 cup
