Ingredients
- 1/4 cup coconut oil (or butter)
- 1 large egg
- 1/2 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
- 1 cup blanched almond flour
- 3/4 cup Jay Robb Vanilla Egg White Protein Powder
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Instructions
- In a large bowl cream the butter and sweetener together until very smooth.
- Add the egg and mix until well combined. Sift the baking soda, cinnamon, salt and egg white powder into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined. Form into a tight ball and cool in the fridge to chill.
- Preheat oven to 325 degrees F. Place the dough onto a non-stick surface (I used parchment paper), then top it with another piece of non-stick surface (again, I used parchment paper) roll the dough out into about 1/4 inch high. Cut the dough with Christmas cookie cutters, and place onto a baking sheet.
- Bake the cookies for 7 minutes, or until light brown. Then turn off the oven and leave the cookies in for an additional 10 minutes, this will create a crispier cookie. Set the cookies out to cool and top with your favorite frosting!
Nutrition
Calories: 80.2 | Fat: 7.2g | Protein: 3.5g | Carbohydrates: 1.2g | Fiber: 0.7g | P:E Ratio: 0.5