Delicious cookies from soy flour. Gluten-free, very low-carb, no harmful white sugar and rich in vegetable protein.
These cookies are so healthy and rich in all kinds of healthy nutrients that I don’t care if my son eats cookies for dinner.
1/2 cup cream or 1/4 cup cream cheese 5% mixed with 1/4 cup of milk
1/2 cup melted butter
1 cup coconut sugar or agave nectar
1/2 cup of coconut chips ground in a food processor until almost powdered
2 cups soy flour (2.5 cups if replacing the sugar with agave)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tsp tapioca flour
1 cup finely chopped pecans
Preheat oven to 190 degrees Celsius and line a cookie sheet with parchment paper.
Stir while whisking all the wet ingredients.
In a separate bowl mix well all the dry ingredients except the pecans.
Add the dry ones into the wet slowly while stirring with a wooden spoon.
After reaching a uniform mixture, gradually add the pecans while kneading.
Roll the dough into balls and place on the sheet 3 cm apart.
Bake for 10-12 minutes until the cookies are golden brown.
Cool before eating.