WEBLine one or 2 cookie sheets with parchment paper. Set aside. Remove the dough disc from the fridge, remove plastic wrap and place it between 2 large pieces of parchment paper. Roll with a rolling pin into a 1/4-inch thickness. The shape of the rolled dough doesn't matter as long as it is 1/4-inch thick.
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WEBStep 4: Line a baking sheet with a silicone mat or parchment paper. Using a 1” inch cookie scoop, place cookie dough scoops on the tray. Roll each one into a smooth ball. Step 5: Dip and roll each cookie dough ball into a bowl with granulated monk fruit, and place it …
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WEBFor making circle shaped cookies: Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long by about 2 inches in diameter. Place dough in an air-tight container or wrap in plastic wrap. Refrigerate 3-4 hours. Spray a baking sheet with coconut oil. Place dough on a cutting board.
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WEBAdd the eggs and vanilla extract to the mix, beating well to combine. With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and a smooth dough forms. Wrap sugar cookie dough ball in plastic wrap, chill for 1 hour.
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WEBSee the recipe card for full information on ingredients and quantities. Step 1: Mix your dry ingredients - almond flour or ground almonds, coconut flour, powdered sweetener, baking powder and xanthan gum, if using. Step 2: Add the wet ingredients. That's just the softened butter and the vanilla extract.
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WEBStep-by-step directions. 1. Prepare the cookie dough: In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together. 2.
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WEBAdd vanilla, food colouring, and powdered erythritol. Add 1/2 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting. Do not overbeat.
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WEBStep 4: Create the “Earth” pattern. Now comes the fun part – creating our little Earth patterns using the green and blue sugar cookie dough. Start by pulling out little chunks of dough for both bowls. Use the little pieces to start forming a ball (about an inch across) that has green (land) and blue (water) patterns.
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WEBInstructions. Pre-heat oven to 350F and line a 9x13 baking sheet with parchment paper or a silicone baking mat. Combine almond flour, baking soda, powdered sweetener, and salt in a large bowl. Add in butter and vanilla and beat with an electric mixer until all combined.
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WEBPlace the cookie dough sheet in the freezer for 10 minutes. Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart then place in the freezer again for 10 minutes (to prevent spreading).
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WEBTurn the dough out onto a silicone mat and roll into a cylinder. Wrap the dough in parchment paper and place it in the refrigerator overnight to chill. Preheat the oven to 350. Cut the cylinder of dough into slices, place on a parchment lined baking sheet, and bake for …
WEBPlace a sheet of parchment paper on a flat surface, followed by the ball of dough. Roll out the dough until around 1/4 of an inch. Using a cookie cutter, cut out cookies. If desired, dip each cookie in the granulated sweetener. Finally, bake the cookies for 12-15 minutes, or until the edges just begin to go lightly golden.
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WEBSet aside. In a medium bowl, whisk together the coconut flour, Swerve, baking powder, and baking soda. Combine the wet ingredients and dry ingredients, and stir together to make a thick dough. Roll dough into -inch balls and roll in additional granulated erythritol. Bake for 12 minutes and allow to cool completely.
WEBPreheat the oven to 325ºF and grease a 9×9 inch metal pan. In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla. All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together.
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