Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup superfine almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/3 cup erythritol granular
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tbsp erythritol granular
  • 2 tsp cinnamon

Instruction

  • Preheat oven to 375°F. Line two baking sheets with silicone baking mats.
  • Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl. Whisk until evenly combined.
  • In a large bowl, add butter and erythritol. Cream together on high speed until light and fluffy. Beat in vanilla and egg.
  • Set mixer on the lowest speed and stir in flour until just incorporated.
  • Use 1.5 tbsp cookie scoop to form dough balls.
  • In a small bowl, add coating ingredients. Whisk together until evenly mixed.
  • Roll dough balls in coating and then place onto prepared baking sheets, spacing them 2 inches apart.
  • Using the palm of your hand, press dough balls until they become thick flat disks (they will spread a little during baking but not too much. You want the disks to be about 1/3 inch to 1/2 inch thick).
  • Bake cookies for about 10 minutes, until edges turn brown. Do not be concerned that cookies are still soft and not set in the middle. They will harden when they cool. Allow the cookies to cool and set before removing and eating.