Ingredients

The following ingredients have 4 Servings
  • 3/4 cup + 2 tablespoons almond flour (superfine blanched almond flour)
  • 2 tablespoon coconut flour
  • 6 tablespoon sugar free powdered sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter (softened, standard or dairy free)
  • 1 tablespoon cream cheese (softened, standard or dairy free)
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sweetener of choice (monk fruit sweetener or erythritol)

Instruction

  • In a large mixing bowl, add your dry ingredients and mix well. Add your softened butter and cream cheese and using a stick mixer, beat the butter into it, until crumbly. Add the vanilla extract and continue beating, until clumps of dough remains.
  • Add some almond flour onto a kitchen surface. Transfer the dough onto it and gently knead, until smooth. Cover the ball of dough completely and flatten, then refrigerate for 40 minutes.
  • Preheat the oven to 180C/350F. Line a large sheet of parchment paper onto a kitchen surface. Transfer the dough onto it and place another sheet of parchment paper. Using a rolling pin, roll out the dough until 1/4 of an inch in thickness. Using a cookie cutter, cut out circles of cookie dough. Lightly dip each side of the cookie in the granulated sweetener and place it on a lined cookie sheet. Repeat until all the cookie dough has been used up.
  • Bake the cookies for 12-15 minutes, or until the edges just begin to go lightly golden. Remove from the oven and allow to cool completely.