SERVES 16
INGREDIENTS:
1 cup almond flour
¼ cup coconut flour
¼ cup erythritol
½ teaspoon baking soda
⅛ teaspoon salt
1 egg
2 teaspoons pure vanilla extract
¼ cup maple syrup or raw honey
2 tablespoons coconut oil, melted
OPTIONAL INGREDIENTS:
xylitol crystals or coconut sugar
2 tablespoons arrowroot for dusting if you are doing cutouts
PREPARATION:
1. Preheat oven to 350 degrees F.
2. Place dry ingredients in a large bowl and whisk together.
3. Add wet ingredients except coconut oil to dry ingredients and mix with a handheld electric mixer.
4. Turn mixer to low setting and slowly add coconut oil.
FOR SIMPLE ROUND COOKIES:
1. Drop rounded tablespoons of dough onto two parchment-lined baking sheets.
2. Sprinkle with xylitol crystals or coconut sugar and bake for 11 to 13 minutes, or a couple of minutes longer for crisper cookies.
FOR MAKING COOKIE-CUTTER CUTOUTS:
1. Refrigerate dough for several hours.
2. Using a fine dusting of arrowroot starch, dust two sheets of parchment paper and the surface of the dough.
3. Place the dough between the two sheets of paper and roll out into ¼-inch thickness. Remove the top sheet and press desired cookie cutters into the dough. Remove excess dough from around the cookie, but leave cookie undisturbed on parchment paper.
4. Place parchment paper with cookies (after filling the sheet with cutouts) on a baking sheet. Sprinkle with xylitol crystals or coconut sugar.
5. Bake for 12 to 15 minutes or until edges are browned.
6. Cool for five minutes before serving.
NOTE: For holiday decorating, try adding a couple of drops of beet juice extract to the xylitol crystals or coconut sugar and mix well to turn the crystals red. Allow them to dry before decorating.
NUTRITIONAL INFORMATION PER SERVING: 90.8 calories, 2.4g protein, 9.9g carbohydrates, 1.5g fiber, 3.3g sugar, 6.1g fat, 2.0g saturated fat, 11.6mg cholesterol, 54.0mg sodium