Ingredients

The following ingredients have 9 Servings
  • 1 cup / 100g almond flour (or ground almonds)
  • 1/3 cup / 35g coconut flour
  • 1/3 cup / 35g powdered sweetener
  • 1/2 cup / 120g unsalted butter (softened)
  • 1/4 tsp baking powder
  • 2 tsp vanilla extract
  • 1/4 tsp xanthan gum (optional)

Instruction

  • Mix all dry ingredients - almond flour, coconut flour, sweetener, baking powder, xanthan gum (if using).
  • Add the butter and vanilla extract and blend until you have a smooth dough
  • Place dough on cling film and roll into a log, about 2 inch in diameter. Chill in the freezer for 15-20 minutes (or in the fridge for 30-40 minutes). 
  • Preheat the oven to 175 Celsius / 350 Fahrenheit. 
  • Remove log from the freezer and cut off cookies. Place on a baking sheet lined with parchment paper and flatten with your fingers. Leave some space between the cookies - they spread a little. 
  • Bake for 8-10 minutes or until the edges of the cookies are browned. Baking time will depend on the thickness of cookies. Rotate the baking sheet if necessary.
  • Remove from the oven and let cool completely before handling. Low carb cookies are VERY soft when hot. They crisp up once cooled.