Ingredients

The following ingredients have 12 Servings
  • 1 ¼ cup Blanched Almond Flour
  • 1 cup Gluten-Free Rolled Oats
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ⅛ tsp Nutmeg *optional
  • ⅛ tsp Sea Salt
  • 7 tbsp Butter (softened (room temperature))
  • 2 large Eggs
  • ⅔ cup Lakanto Golden Monkfruit Sweetener (or Swerve Brown Sweetener)
  • 1 tsp Vanilla Extract
  • 6 tbsp Erythritol Confectioners Sweetener (Swerve)
  • ¼ tsp Vanilla Extract
  • ½ tsp lemon juice
  • 1 ½ tbsp Heavy Cream

Instruction

  • Preheat the oven to 350℉ (177℃). Line two cookie sheets with parchment paper or a silicone liner mat.
  • In a large bowl, stir together the gluten-free rolled oats, almond flour, baking powder, cinnamon, nutmeg, and sea salt. Set aside.
  • In a mixing bowl with an electric hand mixer, cream the butter, eggs, and vanilla extract and beat until creamy.
  • Add the dry mixture to the wet mixture and beat until combined.
  • Scoop rounded tablespoonfuls of the batter onto the lined cookie sheets, about two inches apart (they spread while baking).
  • Flatten the mounds slightly with the back of a spoon or your hands. Bake 12-16 minutes or until cookies are barely set and edges are golden. Remove from the oven and let cookies cool completely before moving.
  • While cookies are cooling, in a medium-size bowl, mix all the icing ingredients until smooth.
  • Using a pastry brush, lightly brush the tops on cookies with a thin layer of icing. Let the icing set for a few minutes until it dries. Serve.