Ingredients

The following ingredients have 13 Servings
  • 1 ½ cups super fine almond flour
  • 1 tablespoon oat fiber (see notes)
  • ½ cup butter (room temperature)
  • ¼ cup brown monk fruit/allulose
  • ⅓ cup allulose (powdered)
  • 1 whole egg
  • 2 tablespoons salted caramel sauce
  • 1 tablespoon unflavored gelatin powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ¼ teaspoon ground cinnamon
  • Optional: salted caramel sauce for the tops

Instruction

  • Add the almond flour, oat fiber, baking soda, ground cinnamon, xanthan gum and gelatin to a mixing bowl and whisk until combined.
  • In a separate bowl, add in the butter and sweeteners. Cream together using a hand mixer, then add in the egg and salted caramel sauce, continue mixing.
  • Add in the dry ingredients and mix until well combined.
  • Chill the dough in the fridge for 30 minutes.
  • Preheat oven to 325°F.
  • Using a cookie scooper, scoop the batter onto a baking sheet lined with parchment paper. If you like your cookies thin, flatten them out with your hands.
  • If you like a thicker cookie, leave the scoops round and do not flatten. Either way, the cookies will be nice and chewy!
  • Bake for 10-12 minutes or until the edges are golden. Allow to cool completely before drizzling with the optional salted caramel sauce.