Coconut Lime Cookies
INGREDIENTS:
1 1/2 cups almond flour
1/2 cup chopped pistachios
1/4-1/2 cup granulated white monkfruit or stevia sweetener
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1 egg, beaten
Juice & zest of 1 lime
Splash vanilla
1/4 cup cold butter
Sea Salt for finishing (flaked is best)
PROCEDURE:
Preheat oven to 375°F
Mix the dry ingredients together in a large bowl.
Add in the egg, vanilla and lime juice and zest, and use your hands to combine to form a dough. Flatten the dough out in the bowl, grate the cold butter into the dough and fold in until just mixed - you should still be able to see the buter in the dough,
Place on a parchment lined or lightly greased cookie sheet in 10-12 balls and flatten with your palm.
Bake for 15-20 minutes, until the bottoms and tops begin to turn golden. Allow to cool completely before eating.
NOTES:
MAKE AHEAD: Store in the fridge for 1 week, or in the freezer for up to 3 months.