Incredibly delicious and probably the easiest cookie recipe ever! No thawing, waiting, soaking…just delicious cookies and the tantalizing aroma of cinnamon.
The only tip is to whisk the butter properly. This is important for the texture of the future cookies, as we are not using sugar, but substitutes.
Store the finished cookies in an airtight container for 3-5 days. Also, the dough can be frozen for up to 3 months – just roll the balls and put them in the freezer, then, defrost, roll in cinnamon sugar and bake.
Cooking time 30 minutes
Portion quantity 24
Ingredients :
Almond flour 120g
Coconut flour 15 g
Xanthan gum ½ tsp.
Soda ½ tsp.
Cream of tartar ½ tsp.
Salt to taste
Butter 120g
Erythritol 4 +1 tbsp.
Vanilla Extract 1.5 teaspoons.
Egg 1 egg
Cinnamon 2 tsp.
Step 1
Preheat oven to 190°C and line a baking tray with parchment.
Mix the almond and coconut flour, gum, baking soda, tartar and salt.
Soften the butter and beat with a mixer for 1 to 2 minutes. Add 4 tbsp of the erythritol and continue beating for another 6-8 minutes. Add the vanilla extract and egg, and mix thoroughly. Add the dry mixture in two batches.
Step 2
Mix in 1 tbsp. of the erythritol and cinnamon. Take the dough with a tablespoon, roll into a ball, coat in the “sugar” mixture, place on a baking tray and flatten slightly.
Step 3
Bake for 6-8 minutes, until cookies are lightly golden. Let cool for 10 minutes and enjoy!
Bon appétit!
Energy Value per Serving
Calories from fat 59
Calories from fat 68
Fats: 6.5g
Carbohydrates: 1.5g
Fiber: 0.8 g
Assimilable carbohydrates: 0.7 g
Protein: 1.4 g
