In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate …
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Preheat oven to 325F. Using a food processor, pulse almonds until coarsely chopped but not finely ground. This will provide the the nutty crunch in the cookie. In a large mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, chopped almonds, cream cheese, vanilla and melted butter (melt butter in the microwave, about 30 seconds).
These cookies don’t qualify as low carb oatmeal cookies because they use traditional sweeteners, like brown sugar and granulated sugar. To make low carb almond flour oatmeal chocolate chip cookies, consider replacing the sugar with monk fruit or use a sugar free substitute, such as erythritol.
Extracts - Swapping out the almond extract for maple extract, coconut extract, or lemon extract is a simple way to completely change the flavor of these keto cookies. How do you store these keto almond cookies?
A crunchy almond cookie is perfectly crisp and crumbly. To get it right every time, the true Chinese almond cookie requires lard, not butter! There are too many almond cookie recipes out there that call for butter. In fact, I tried this recipe with both butter and lard, and, let me tell you, there is no replacement for lard!