Cooking Time: 11 Minutes
1 tablespoon flaxseeds
¼ cup flax meal
½ cup coconut flour
½ teaspoon baking powder
1 oz hazelnuts, chopped
1 teaspoon apple cider vinegar
3 tablespoons coconut cream
1 tablespoon butter, softened
3 teaspoons Splenda
1. Put the flax meal in the bowl. Add flax seeds, coconut flour, baking powder,
apple cider vinegar, and Splenda. Stir the mixture gently with the help of the
fork and add butter, coconut cream, hazelnuts, and knead the non-sticky dough.
If the dough is not sticky enough, add more coconut cream. Make the big ball
from the dough and put it in the freezer for 10-15 minutes. After this, preheat the
air fryer to 365F. Make the small balls (cookies) from the flax meal dough and
press them gently. Spray the air fryer basket with cooking spray from inside.
Arrange the cookies in the air fryer basket in one layer (cook 3-4 cookies per
one time) and cook them for 11 minutes. Then transfer the cooked cookies on
the plate and cool them completely. Repeat the same steps with remaining
uncooked cookies. Store the cookies in the glass jar with the closed lid.