Low Carb Iced Oatmeal Cookies

These gluten-free and low-carb iced oatmeal cookies are a delicious treat for those looking to enjoy a classic cookie without the guilt. They are made with almond flour and coconut, sweetened with erythritol, and topped with a delightful icing. Perfect for a snack or dessert

Ingredients:

• 2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1/2 cup granulated erythritol or sweetener of choice
• 1/4 cup flaxseed meal
• 1/4 cup unsweetened almond butter
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• For the Icing:
• 1/4 cup powdered erythritol
• 1-2 tbsp unsweetened almond milk
• 1/4 tsp vanilla extract
• Optional toppings: chopped nuts, shredded coconut

Instructions:

Warm your oven up to 325F 163C and put parchment paper on a baking sheet

Add the flaxseed meal, cinnamon, baking powder, salt, erythritol, shredded coconut, and almond flour to a large bowl

Melt the coconut oil and add the egg and vanilla extract to a different bowl

Mix the ingredients together using a whisk

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

To make small cookie dough balls, use a cookie scoop or your hands

Place the balls on the baking sheet that has been prepared

Use a fork to make each cookie flat

Put it in an oven that is already hot and bake it for 12 to 15 minutes, or until the edges turn golden brown

Mix powdered erythritol, almond milk, and vanilla extract in a small bowl while the cookies cool

This will make the icing

If you need to, add more almond milk to change the consistency

Once the cookies are completely cool, drizzle the icing over them and, if you want, add any toppings you like

Before you eat your low-carb iced oatmeal cookies, let the frosting set