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Crisp, snappy, sweet, yes its a cookie
1-1/2 cups of blanched white almonds ground up in a food processor till flour like
3/4 cups of Erythitol
1/2 teaspoon salt
1 tsp cream of tartar
1/2 cup of coconut oil
1/2 tsp of vanila
1/2 tsp baking soda
cinnamon
1 egg
grind up the blanched skinless almonds in a food processor till flour like, should be 1-1/2 cups, set aside.
Then grind up 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanila, finally the almonds. The dough was a little sticky but formed a ball in my food processor.
Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled.
What a treat a cookie with my coffee in the morning.
1-1/2 cups of blanched white almonds ground up in a food processor till flour like
3/4 cups of Erythitol
1/2 teaspoon salt
1 tsp cream of tartar
1/2 cup of coconut oil
1/2 tsp of vanila
1/2 tsp baking soda
cinnamon
1 egg
grind up the blanched skinless almonds in a food processor till flour like, should be 1-1/2 cups, set aside.
Then grind up 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanila, finally the almonds. The dough was a little sticky but formed a ball in my food processor.
Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled.
What a treat a cookie with my coffee in the morning.
