ADVERTISEMENT
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
In a separate large bowl, cream the softened butter with an electric mixer until smooth. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with the palm of your hand.
In a small bowl, mix the additional erythritol and cinnamon for the topping. Sprinkle this mixture over the flattened cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Advertisement
Variations & Tips
For a nut-free version, you can try using sunflower seed flour in place of almond flour, though the flavor will be slightly different. If you have picky eaters who aren’t fans of cinnamon, you can omit it and add a bit of lemon zest for a fresh twist. For a chocolatey variation, consider adding a handful of sugar-free chocolate chips to the dough. And if you’re feeling festive, a pinch of nutmeg or ginger can add a lovely holiday touch.
ADVERTISEMENT
