Servings: 8 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins

Snacks | Fibre | Low Carb

These cookies are like oatmeal cookies but far lower in carbs. Using free dried blueberries instead of raisins, they are amazing dunked in a glass of ice cold full fat milk. They are soft with a golden edge. The konjac helps them to bind, it also gives the cookies that added dose of "oh so good for you" fibre!



  • ghee (40g)
  • large egg
  • freeze dried blueberries (15g)
  • ground brown flax (50g)
  • ground almonds (65g)
  • granulated sweetener (30g)
  • Konjac flour
  • vanilla extract (1 tsp)
  • sea salt (pinch)


Preheat oven to 180 degrees celsius.
In to a deep mixing bowl combine ghee, blueberries, sweetener, flax, konjac flour, pinch of sea salt and ground almonds. Mix together well. Add in vanilla and 1 large egg and bring to a thick dough.
You may need to leave the mix for a couple of minutes to soak up any excess liquid. You will then be able to take a spoonful at a time and place on to a greaseproof baking sheet. Flatten them out.
Place in the oven for approximately 10 minutes, until the edges of your cookies are golden and the cookies are firm.
Allow to cool on a wire rack before serving.