Description
Delicious cookies made with almond flour, sweetened with erythritol, and loaded with nuts.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered erythritol (plus more for rolling)
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream softened butter with 1/4 cup powdered erythritol until light and fluffy.
- Stir in vanilla extract and salt.
- Mix in almond flour gradually until a dough forms.
- Fold in the chopped nuts evenly.
- Roll dough into 1-inch balls and place them on the baking sheet about 1 inch apart.
- Bake for 18–20 minutes, until bottoms are lightly golden.
- Let cookies cool on the baking sheet for 10 minutes.
- While still warm, roll cookies gently in powdered erythritol.
- Once fully cooled, roll again for a thicker coating if desired.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For a softer cookie, reduce baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg