Grind all ingredients in a food processor until a sticky dough forms.
Line a baking tray with parchment paper. Roll the dough into 30g balls and press into cookies. Mine were 7 cm in diameter and 1 cm thick.
Press a fork on the tops to create a criss-cross pattern.
Bake for 10-12 minutes or until golden.
Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.
1.8g net carbs per cookie. Makes 10 cookies. Cookies are 7 cm diameter and 1 cm thick. 1 cookie makes a light breakfast, 2 cookies are a substantial breakfast. Store in an airtight container at room temperature for up to 1 week.