- 1 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1 1/4 cup granular sweetener of choice
- 1/2 cup butter (room temperature)
- 1 egg
- 3/4 cup coconut oil (to be blended with cookies after they have been baked)
- In a medium bowl, mix the almond flour, coconut flour, spices, salt, baking powder and xanthan gum.
- Set the bowl aside.
- With a stand mixer or hand mixer, combine the granular sweetener and butter together on high speed for 2 minutes until it’s slightly fluffy.
- Add the egg to the butter and sugar mixture and mix for another minute.
- Add the flour/spice mixture and mix on med-high until the dough is evenly mixed.
- It will be very soft at this point.
- Dive the dough in two portions.
- Wrap the dough in saran wrap and put it in the fridge.
- Chill for 1 hour.
- Preheat oven to 350F
- Roll the dough out to 1/4 inch thickness on parchment or other non-stick surface.
- Cut with cookie cutters, any size will do.
- Continue until all the dough has been rolled and cut.
- Bake for 8-10 minutes at 350F.
- Cool on a wire rack for 30 minutes.
- You can stop there if you just want cookies.
- To make cookie butter, put all the cookies in a high-performance blender or food processor with 3/4 cup coconut oil. Mix until it is the consistency of natural peanut butter.
- Store in a jar in the fridge.
- Bring your portion to room temperature before eating.
*Use the low carb sweetener that you prefer. If carbohydrates are not a concern, I recommend coconut sugar. If you use regular sugar, I recommend mixing 1/2 cup of white sugar with 1/4 cup of packed brown sugar. If you use a sugar substitute, such as Swerve, I recommend adding a teaspoon or two of molasses to the mix. It will add flavour without adding too many carbs.