1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine coconut oil, erythritol, egg, lemon juice, vanilla and stevia; whisk or stir until thoroughly blended. In another bowl, combine flax, hemp seeds, walnuts, cinnamon, baking soda and salt; mix well. Add to coconut oil mixture; mix thoroughly.
3. Using a medium cookie scoop (3 tablespoons) drop 3 inches apart, forming 12 cookies. Press cookies down using wax paper and the bottom of a to form 3 inch cookies. Bake 13-16 minutes or until edges just begin to brown. Cool completely on baking sheet. Store in an air-tight container. I keep mine in the fridge.
Servings: 12 Yield: 1 dozen
Nutritional Analysis Serving size: 1/12 of a recipe (1.1 ounces).
Nutrition information calculated from recipe ingredients not including the sweeteners since they do not increase glucose levels.
Amount Per Serving Calories 155.76 Total Fat 14.77g Saturated Fat 5.7g Cholesterol 15.5mg Sodium 97.94mg Potassium 18.33mg Total Carbohydrates 4.99g Fiber 4.5g Sugar 0.11g Protein 5.84g