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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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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WEBInstructions. In a food processor, process butter and sweetener until it's creamy and well blended. Add in egg and vanilla, almond flour, baking powder, salt and pulse to blend completely. If the dough is really wet/sticky add a tablespoon more of almond flour at a time until it's workable.
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WEBInstructions. Preheat the oven to 325 degrees Fahrenheit and prepare 2 baking sheets. In a large bowl, beat together the butter and sweetener then add the eggs in one at a time. Take another bowl and whisk together the almond flour, gelatin, salt, and baking soda.
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WEBPreheat oven to 325 F. Prepare two large baking sheets and line with Silpat or Parchment paper. Place the dough between two large pieces of parchment paper until it is 1/4-inch thick. Using holiday cookie cutters, cut out cookies and place on the baking sheets. Bake for 12-14 minutes until the edges are golden.
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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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WEBInstructions. Combine all dry ingredients for the cookies in a big mixing bowl and set aside. Take a medium mixing bowl, place the room temperature butter in it, and cream it using a spatula. Add the sweetener, cream cheese, egg, and vanilla extract, and mix it with the hand mixer until soft and creamy.
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WEBStep #1: Start by creaming together softened (not melted!) butter and powdered sweetener. Step #2: Beat in the remaining ingredients. This includes the vanilla, egg, almond flour, coconut flour, baking powder, xanthan gum (if using), and salt until the dough comes together. Step #3: Place it in a baggie or plastic wrap.
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WEBCover the ball of dough completely and flatten, then refrigerate for 40 minutes. Preheat the oven to 180C/350F. Line a large sheet of parchment paper onto a kitchen surface. Transfer the dough onto it and place another sheet of parchment paper. Using a rolling pin, roll out the dough until 1/4 of an inch in thickness.
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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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WEBUsing a hand mixer, beat the butter and Besti in a large mixing bowl, until fluffy. Add wet ingredients. Beat in the eggs, vanilla, baking powder, and sea salt. Add flour. Gradually beat in the coconut flour until the keto sugar cookie dough forms.
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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WEBBake at 350 F. for 12-14 minutes or until golden brown. Remove from oven, and allow pan to sit for about 15 minutes before transferring to a cooling rack and allowing to cool fully before transferring for decorating or storage. Notes. Please note that the nutrition data below is a ballpark figure.
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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.