Ingredients
• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp cream of tartar (essential for tang + lift!)
• ½ tsp baking soda
• ¼ tsp sea salt
• 6 tbsp cold butter or coconut oil, cubed
• ¼ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg
• 1½ tsp pure vanilla extract
Cinnamon-Sugar Coating:
• 2 tbsp monk fruit–erythritol blend
• 1½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Whisk almond flour, coconut flour, cream of tartar, baking soda, and salt.
- In a separate bowl, beat cold butter and sweetener 1–2 min until light. Mix in egg and vanilla until just combined.
- Fold dry ingredients into wet until a soft, slightly sticky dough forms. Chill 20 min (key for scoopable texture!).
- Mix coating ingredients in a shallow bowl. Scoop 1-tbsp dough balls, roll in cinnamon-sugar until fully coated.
- Place 2″ apart on sheet. Gently flatten just slightly with palm (they spread while baking).
- Bake 10–12 min—edges set, centers still soft. They’ll firm as they cool.
- Cool 5 min on tray, then transfer. Best enjoyed slightly warm!
PREP TIME & NUTRITION :
Prep Time: 15 min (+20 min chill) | Cook Time: 11 min | Total Time: 46 min | Servings: 16 cookies
Calories: 85 | Net Carbs: 1g | Fats: 7g | Protein: 2g
💡 Memory note: Like your 3-Day Chill Bourbon Chocolate Chip Cookies, these reward patience (chilling!) with deep flavor and perfect texture—ideal for your love of enhanced, developed taste.