Ingredients
- 5 tablespoons unsalted butter (70g) softened to room temperature
- 1/2 cup + 1 tablespoon Swerve divided
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cups almond flour (125g)
- 4 tablespoons coconut flour (28g) packed
- 1 teaspoon cream of tartar
- 1/2 teaspoon xantham gum (do not omit)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Heat oven to 350°F and line a baking sheet with parchment paper.
- Use an electric hand mixer to beat the butter and 1/2 cup Swerve until creamy. Add the vanilla and egg and beat until well mixed.
- Add all the rest of the ingredients, except the cinnamon and remaining Swerve, and stir until mixed.
- Mix the Swerve and cinnamon on a small plate. Roll the dough in the mixture into 1 tbsp-sized balls and place onto the cookie sheet.
- Press the balls about 1/3-inch thick and bake for 12 to 13 minutes, until the edges just begin to feel set.
- Remove from the oven and let the cookies cool on the pan completely before handling.