This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.
MAPLE SNICKERDOODLES
½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt
For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon
Preheat oven to 350º.
In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.
Shape chilled dough into balls and roll into coating mixture. Place on a baking sheet. Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix. Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.
Makes 24-26 cookies.
Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g
(Trim Healthy Mama – S)
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