MAKES: 15 cookies (1 per serving) · PREP TIME: 10 minutes · COOK TIME: 15 minutes
When it comes to cookies, I love them soft and chewy and warm right out of the oven. These fit the bill perfectly. When it comes to the great cookie debate, which side are you on—chewy or crunchy?
INGREDIENTS
FOR THE DOUGH:
•2 cups blanched almond flour
•½ cup granular erythritol
•½ cup coconut oil, room temperature
•1 teaspoon baking powder
•1 teaspoon pure vanilla extract
•½ teaspoon ground cinnamon
•Pinch of sea salt
FOR THE TOPPING:
•2 tablespoons granular erythritol
•1 teaspoon ground cinnamon
DIRECTIONS
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, using a rubber spatula, mix together all the ingredients for the dough until they are well incorporated.
3. Roll the dough into fifteen 1½-inch balls.
4. In a small bowl, mix together the erythritol and cinnamon for the topping. Roll each dough ball in the topping and put on the prepared cookie sheet, spacing them about 2 inches apart. Flatten slightly.
5. Bake for 15 minutes, or until the edges are golden brown but the centers are still soft and slightly doughy.
6. Remove from the oven and set the cookie sheet on a cooling rack. Let the cookies cool for 10 minutes before serving. Store in an airtight container for up to a week.
PER SERVING:
CALORIES: 144
FAT: 14.2g
PROTEIN: 2.9g
TOTAL CARBS: 2.7g
FIBER: 1.5g
NET CARBS: 1.2g
