Sugar-Free Almond Flour Cookies For A Healthy Snack

Ingredients

1 Cup Almond Flour

Almond Flour: 1 cup (4 ounces) blanched, finely ground Almond Flour Cookies Recipe flour

¼ Cup Soluble Fiber

1 Cup Soluble Fiber

½ Cup Granulated Sugar Substitute

– Almond flour

– Erythritol or other granulated sugar substitute

¼ Cup Butter

¼ Cup Butter

1 Large Egg

1 Large Eggs

1 Teaspoon Vanilla Extract

Ingredients:

1. 1 cup (120g) almond flour
2. 1/2 cup (50g) coconut flour
3. 1/4 cup (25g) sugar substitute (such as erythritol or xylitol)
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1 egg
7. 1/4 cup (60ml) unsweetened almond milk
8. 1 teaspoon vanilla extract
9. 1/4 cup (30g) chocolate chips (optional)
10. 1/4 cup (30g) chopped nuts (optional)

Instructions

Preheat oven to 350°F (175°C).

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, mix the almond flour, baking powder, and salt.

4. In a separate bowl, whisk collectively the butter, sugar substitute, and vanilla extract.

5. Add the moist elements to the dry ingredients and mix until just combined.

6. Roll the dough into 1-inch balls and place them on the ready baking sheet.

7. Flatten each ball with a fork.

8. Bake for 10-12 minutes, or till the edges are golden brown.

9. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill completely.

Line a baking sheet with parchment paper.

Instructions:

1. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour, soluble fiber, and sugar substitute.

Instructions:

1. In a medium bowl, whisk collectively the almond flour, soluble fiber, and sugar substitute.

In a separate bowl, cream collectively the butter until light and fluffy.

Instructions:

1. In a separate bowl, cream together the butter until gentle and fluffy.

Beat in the egg and vanilla extract.

In a big bowl, beat collectively the butter and sugar until gentle and fluffy. Add the egg and vanilla extract and beat until nicely combined.

Gradually add the dry elements to the wet ingredients, mixing until simply mixed.

– Gradually add the dry ingredients to the moist ingredients, mixing until simply combined.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

– Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

Bake for 10-12 minutes, or till the edges are lightly browned.

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, mix the almond flour, baking soda, and salt.

4. In a separate bowl, whisk collectively the butter, sweetener, eggs, and vanilla extract.

5. Add the moist ingredients to the dry elements and blend until simply mixed.

6. Form the dough into small balls and place on the ready baking sheet.

7. Flatten each ball barely with a fork.

8. Bake for 10-12 minutes, or till the perimeters are lightly browned.

9. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

To ensure the cookies preserve their form and funky evenly while preventing breakage, enable them to cool on the baking sheet for several minutes. Afterward, switch them to a wire rack to cool utterly before storing or consuming.

Tips

For a chewier cookie, bake for 12-14 minutes.

– Bake for 12-14 minutes for a chewier cookie.

For a crispier cookie, bake for 10-12 minutes.

– Bake for 10-12 minutes for a crispier cookie.
– Use a cookie sheet lined with parchment paper to stop sticking.
– Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool utterly.
– Store the cookies in an hermetic container at room temperature for up to three days.

These cookies can be stored in an airtight container at room temperature for as a lot as three days.

Tips:

These cookies could be saved in an airtight container at room temperature for as much as three days.