Ingredients
Dry Ingredients:
- 2 cups almond flour (blanched for a smoother texture)
- ¼ cup coconut flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup powdered erythritol or monk fruit sweetener (or to taste)
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, for extra flavor)
Optional Toppings:
- 1–2 tbsp sugar-free chocolate chips
- 1 tbsp chopped nuts (like walnuts or pecans)
- A sprinkle of cinnamon or a drizzle of sugar-free glaze (optional)
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and powdered sweetener.
3. Mix Wet Ingredients:
- In a separate bowl, cream together the softened butter and sweetener using an electric mixer or by hand.
- Add the egg, vanilla extract, and almond extract (if using), and mix until fully incorporated.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- If the dough feels a bit too sticky, you can chill it in the fridge for 15–30 minutes to make it easier to handle.
5. Shape the Cookies:
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon or your fingers. If you like, you can also press a few chocolate chips or chopped nuts into the tops of the cookies.
6. Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies are crispy on the outside, soft on the inside, and perfectly sweet without any blood sugar spikes. They make a great snack or dessert that fits into a diabetic-friendly eating plan!