These cookies are lightly sweet, and crumbly like shortbread. They pair nicely with a cup of coffee or tea, and are incredibly delicious when dipped in melted chocolate with a drop or two of peppermint oil added in, then chilled! My preferred chocolate is this one.
INGREDIENTS:
1 C. Almond Flour
1/3 C. Coconut Flour
1/3 C. Cacao powder
6 Tbsp. unsalted butter, soft (I use this)
1 tsp. SweetLeaf Stevia Powder (I use this)
2 Tbsp. Powdered Monkfruit/Erythritol Sweetener (I use this)
1/4 tsp. Himalayan Pink Salt, fine
1 tsp. pure vanilla extract
Preheat oven to 350.
Combine, almond flour, coconut flour, cacao powder and salt in a medium bowl and set aside.
In a mixer (or by hand in a medium bowl), beat butter and sweeteners until smooth, add in vanilla, and combine well. Add in dry ingredients and mix until just combined.
Proceed as desired below:
For cut out cookies: Scrape dough on a sheet of plastic wrap and wrap it up, forming into a flat disk. Chill 10-15 minutes to firm up. Roll dough out between two sheets of parchment paper to about 1/4 inch thick, and cut out in desired shapes. Use sprinkling of coconut flour as needed to prevent cutter from sticking. Place on parchment covered baking sheet and flatten slightly. Bake for 8-10 minutes, or until just set, you don't want them to brown. Cool on the pan for 2-3 minutes before transferring to a cooling rack to cool completely
For rolled cookies: Chilling is optional for handling. Pinch off and roll 1 inch balls of dough in your hands. Place balls on parchment covered baking sheet and flatten slightly. Bake for 8-10 minutes, or until just set, you don't want them to brown. Cool on the pan for 2-3 minutes before transferring to a cooling rack to cool completely.
To use for crumbs for a cookie crust: No chilling required. Roll out entire batch of dough between sheets of parchment paper to about 1/8- 1/4 inch thickness. Slide bottom parchment onto baking sheet and bake for 8-10 minutes until just firmed up and slightly browned a the very outer edge. Cool on the pan for 2-3 minutes before sliding parchment to a cooling rack to cool completely. Crumble up to use for cookie crumbs.