Servings: 13 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp psyllium husk
- 3/4 cup allulose* (non-GMO)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla extract
- 3 Tbsp butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, mix together the almond flour, coconut flour, psyllium husk, allulose, baking powder, and salt.
- In a separate bowl, beat the softened butter, egg, and vanilla with a whisk until smooth and well combined.
- Add the dry ingredients to the wet ingredients, mix with a spoon, and then use your hands until a thick dough forms.
- Shape the dough into a log about 2 inches in diameter and (optional) refrigerate for 10 minutes to keep it from cracking when cut.
- Once chilled, cut into 1/4-inch thick rounds.
- Place the cookie slices on the prepared baking sheet, spacing them slightly apart. Bake for 15 minutes or until lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. They will harden more as they cool.
Video
Notes
-*Substitute with your preferred sweetener. Allulose is only 70% as sweet as regular sugar.
Nutrition
Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 6mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 99IU | Calcium: 31mg | Iron: 0.5mg
Nutrition values are approximate and may vary.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans
