A few days ago, my husband and son had cookies with lunch and an evening snack. I wanted cookies, too! So I went into my kitchen and dreamed up these yummy almond cookies. They really hit the spot! 8+d
Soft Almond Cookies
2 tablespoons salted butter
1/8 cup sugar-free Da Vinci Almond syrup
1 large egg
1 tablespoon Fiberfit Liquid (or other sweetener = 1/2 cup sugar)
1/8 teaspoon vanilla
1/8 cup powdered erythritol
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 cup almond meal (or almond flour)
1/4 cup coconut flour
Granulated erythritol (optional)
Preheat oven to 375. Spray or oil a silicone mini tartlet silicone pan (or use a cookie sheet). Set aside.
In a medium microwavable bowl, melt the butter by microwaving for about 30 seconds. Whisk in the liquid ingredients in the order listed.
Whisk in the erythritol, baking powder, salt, and almond meal, in that order. Stir in the coconut flour with a spoon. Continue stirring until no lumps remain and the batter gets thick.
Divide batter evenly into 6 tartlet cups (or into 6 approx. 2 1/2″ rounds on cookie sheet). Pat with your fingers until evenly flattened.
Sprinkle with about 1/16th teaspoon of granulated erythritol per cookie if desired.
Bake for 15 minutes or until lightly browned. Turn tartlet pan upside down over a plate to remove cookies. Cool the cookies for a few minutes upside down.
These can be eaten warm or cooled completely. They will stay soft either way. The entire recipe (using my ingredients) contains about 4 net carbs.