Sugar-Free Almond Flour Cookies For A Healthy Snack
Ingredients
1 Cup Almond Flour
Almond Flour: 1 cup (4 ounces) blanched, finely floor almond flour
¼ Cup Soluble Fiber
1 Cup Soluble Fiber
½ Cup Granulated Sugar Substitute
– Almond flour
– Erythritol or different granulated sugar substitute
¼ Cup Butter
¼ Cup Butter
1 Large Egg
1 Large Eggs
1 Teaspoon Vanilla Extract
Ingredients:
- 1 cup (120g) almond flour
- 1/2 cup (50g) coconut flour
- 1/4 cup (25g) sugar substitute (such as erythritol or xylitol)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup (60ml) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup (30g) chocolate chips (optional)
- 1/4 cup (30g) chopped nuts (optional)
Instructions
Preheat oven to 350°F (175°C).
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, mix the almond flour, baking powder, and salt.
4. In a separate bowl, whisk collectively the butter, sugar substitute, and vanilla extract.
5. Add the wet elements to the dry elements and blend until just mixed.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Flatten each ball with a fork.
8. Bake for 10-12 minutes, or until the perimeters are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill completely.
Line a baking sheet with parchment paper.
Instructions:
1. Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the almond flour, soluble fiber, and sugar substitute.
Instructions:
- In a medium bowl, whisk collectively the almond flour, soluble fiber, and sugar substitute.
In a separate bowl, cream collectively the butter till light and fluffy.
Instructions:
- In a separate bowl, cream together the butter till light and fluffy.
Beat in the egg and vanilla extract.
In a large bowl, beat together the butter and sugar till gentle and fluffy. Add the egg and vanilla extract and beat until nicely combined.
Gradually add the dry components to the wet components, mixing until just mixed.
– Gradually add the dry components to the moist elements, mixing until simply combined.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
– Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or till the edges are flippantly browned.
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, mix the Almond Flour Cookies Recipe flour, baking soda, and salt.
4. In a separate bowl, whisk collectively the butter, sweetener, eggs, and vanilla extract.
5. Add the wet elements to the dry components and blend until simply mixed.
6. Form the dough into small balls and place on the prepared baking sheet.
7. Flatten every ball barely with a fork.
8. Bake for 10-12 minutes, or till the sides are flippantly browned.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool utterly.
To make sure the cookies preserve their shape and funky evenly whereas preventing breakage, allow them to chill on the baking sheet for several minutes. Afterward, switch them to a wire rack to chill utterly earlier than storing or consuming.
Tips
For a chewier cookie, bake for 12-14 minutes.
– Bake for 12-14 minutes for a chewier cookie.
For a crispier cookie, bake for 10-12 minutes.
– Bake for 10-12 minutes for a crispier cookie.
– Use a cookie sheet lined with parchment paper to forestall sticking.
– Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool completely.
– Store the cookies in an airtight container at room temperature for up to three days.
These cookies could be saved in an airtight container at room temperature for up to 3 days.
Tips:
These cookies could be stored in an airtight container at room temperature for up to three days.