Servings: 6 cookies
Ingredients
- 100 g almond flour
- 50 g butter (from grass-fed cows)
- 30 g brown sugar (or brown erythritol for a sugar-free version)
- 30 g white erythritol instead of brown sugar
- Generous pinch Celtic sea salt
Procédé
- Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper.
- Mix the almond flour with the brown sugar (or brown erythritol) and salt.100 g almond flour, 30 g brown sugar, 30 g white erythritol, Generous pinch Celtic sea salt
- Melt the butter and stir it into the almond flour mixture. If the mixture is very soft, refrigerate it briefly to firm up.50 g butter
- Shape into 6 (roughly) equal-sized balls. Place them on the parchment paper.
- Flatten the balls until they are just over a centimeter thick and about 5 cm in diameter. The cookies will spread a little, so leave space between them.
- Bake the cookies for 12 to 15 minutes. The edges may turn lightly golden.
- Let the cookies rest for at least an hour after taking them out of the oven. They really need time to cool and firm up. If you eat them too soon, they will still be very soft and crumbly.
Notes
The calorie count shown is per cookie. Calculated using almond flour (= low in carbs).
Equipment: oven at 180 degrees Celsius, baking sheet, PFAS-free parchment paper, mixing bowl.
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