Soft & Cinnamony Cookies

These cookies remind me of Snickerdoodles.  Their cinnamony flavor is perfect for cool fall weather.  Yum!  8+d

Soft & Cinnamony Cookies

2 tablespoons salted butter
1/8 cup sugar-free Da Vinci Cinnamon 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
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 cup almond meal (or almond flour)
1/4 cup coconut flour

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, cinnamon, 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.

Bake for 13 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.

These look like the Soft Almond Cookies I posted earlier.  You can see a picture of the Soft Almond Cookies in the Picture Files category.

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