Description
Delicious and easy almond flour cookies with a hint of sweetness from monkfruit sweetener.
Ingredients
Scale
- 1 cup blanched almond flour
- 3 T butter, softened
- 3 T Lakanto Powdered Monkfruit Sweetener (see notes)
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350F/176C. Line a baking sheet with parchment paper or use a silicone baking mat (affiliate link) like I did.
- Be sure your almond flour is at room temperature and not clumped. (If you store it in the freezer, remove and let it warm up, then use a fork to break apart any lumps.)
- Add softened butter, Lakanto Powdered Monkfruit Sweetener, salt, and vanilla extract, and mix with a fork.
- Continue mixing until the mixture comes together into a loose dough.
- Use a teaspoon to measure out a heaping teaspoon of dough, then roll with your clean hands into 15 small balls.
- Use the fork to press the cookies down (either in straight lines or in a criss-cross pattern, whichever you prefer.)
- Bake cookies 9-10 minutes, or until they are starting to get firm.
- Leave cookies on the baking mat to cool for 5 minutes, or slightly longer. (Ours did get darker on the baking mat so remove them after 5 minutes if you prefer lighter cookies.)
- Cookies can be stored in a container with a snap-tight lid or frozen.
Notes
- For best results, ensure your almond flour is at room temperature before use.
- If desired, adjust baking time for softer or firmer cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg