5 Ingredient Nut-Free Keto Green Cookies

Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Make the sunflower seed butter by following this recipe. I use this mixer with a food processor attachment to make any nut, seed or coconut butter in just a few minutes. Add the powdered Erythritol, cinnamon, baking soda and egg.
How to soften nut or coconut butter: Place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt.

Step 2 Mix until well combined. Using your hands, crate small cookie dough balls (one should be about 1 ¹/₂ oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.

Step 3Using a fork, press down to flatten each cookie ball until about ¹/₂-inch thick.

Step 4Place in the oven and bake for about 12 minutes or until lightly browned. Keep an eye on the cookies - seeds burn faster than regular flour cookies.

Step 5When done, remove from the oven and let them cool down. At first, they will be fragile but will crisp up as they chill.

Step 6Store in an airtight container for up to a week or freeze for up to 3 months.