Almond Cinnamon Cookies
Makes 20 cookies.
1 tsp baking powder
1 tsp Vietnamese Cinnamon
1 1/2 cups almond flour
1/2 cup (one stick) salted butter, melted but not hot
1/2 cup Confectioners Swerve
1 large egg
1 tsp vanilla extract
Swerve is used instead of Stevia since sugar supplies bulk to the recipe. It's best to use Confectioners Swerve instead of Granular Swerve to avoid a gritty consistency.
See Resources for more information on flavorings and Swerve.
Preheat the oven to 350°F. Add dry ingredients to a bowl, stir with a whisk, and set aside. Microwave butter in another bowl until it is just barely melted. Add remaining wet ingredients and mix with a hand mixer (2 beaters) until blended. Since we are using confectioners sugar it won't take long. Then add the dry ingredients.
Line a baking sheet with parchment or use a silicone coated pan and place the cookies with a cookie scoop and bake for about 9-10 minutes. While they may look like they're not done they do firm-up while cooling. Keep the baking time short, so that moisture is retained and your cookies are soft, but long enough so they are dark brown on the bottom since toasted nuts taste better than raw nuts. Keeps well when refrigerated.
The following summarizes the carbohydrate and fat content for one cookie in grams.
Ingredient sfa pufa mufa tfa Carbs Protein butter 3 0 1 4 0 0 egg 0 0 0 0 0 1 almond flour 1 0 5 6 1 3 Total 4 0 6 10 1 4
sfa (saturated fat), mufa (monounsaturated fat), pufa (polyunsaturated fat), tfa (total fat)