I have a confession to make. Chinese New Year is one of my least favourite times of the year. Even before Christmas is over, the Chinese New Year snacks are already displayed in the supermarkets. Every single red-topped container is filled with sugar-laden snacks. And part of Chinese New Year requires us to visit family and friends and all these ubiquitous snacks will be offered to us. It has helped me quite a bit that the kids keep to low carb options even during festive periods, but because we are visiting other people there are inevitably a few awkward moments when we opt for water instead of soft drinks and refuse the pineapple tarts and bak-kwa.
So every Chinese New Year season I rack my brain to figure out low carb cookies and snacks that will help my family tide over the season.
My intent when making this Pandan cookie was to get a crispy cookie. The first batch tasted really good (I used xanthan gum instead of egg as a binder)…but it didn’t hold too well together and we ended up eating the extremely crumbly cookie off the cookie sheet. In the end I traded absolute crispiness for a decent cookie with a teeny bit of crunch.
It was a fairly successful bake…both batches were inhaled within a day. The next thing I need to figure out is how to make enough to keep up with the Hoovers in my family!
Low Carb Pandan Almond Cookies
- 1/2 cup almond flour
- 3/4 cup dessicated coconut
- 2/3 cup monk fruit sweetener (I used Lakanto golden sweetener)
- 1/2 cup (115g) butter
- 1 egg
- 1/2 tsp Pandan emulco
- Set the oven temperature at 180 deg C.
- Melt the butter in the microwave or over the stove.
- Mix the almond flour, dessicated coconut and monkfruit sweetener together in a bowl.
- In another bowl, mix the egg, butter and Pandan emulco together.
- Mix the dry and wet ingredients together. Using a teaspoon, drop the batter on lined baking sheets, giving about 1 inch margin between cookies.
- Bake for 12 minutes, then remove from oven and let the cookies cool on the tray. The cookies will harden as they cook.