yield: 12 cookies (2 per serving)
prep time: 5 minutes
cook time: 14 minutes
These cookies are the easiest I’ve ever made, and they sacrifice nothing in flavor. We love them just like this, but you could experiment by adding different flavor extracts.
• ½ cup (1 stick) salted butter, softened
• 1½ cups finely ground blanched almond flour
• ¼ teaspoon salt
• ½ cup granular erythritol
• ½ teaspoon vanilla extract
• 1 large egg
• ⅛ teaspoon liquid stevia
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Put all the ingredients in a medium-sized mixing bowl. Using a hand mixer, slowly blend on low speed, then increase the speed to medium and continue mixing until everything is well combined.
3. Using a small cookie scoop, scoop the dough onto the prepared pan, leaving 2 inches of space between the cookies. Use the back of a fork to press crisscrosses on each cookie.
4. Bake for 12 to 14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up as they cool. Leftovers can be stored in an airtight container at room temperature for up to a week.
Notes:
You also can use a stand mixer fitted with a dough hook attachment to mix the cookie dough.
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