These cookies are sugar-free so you can indulge without the guilt!
Ingredients
1 cup
Almond Flour
1/2 cup
Coconut flour
2 tbsp
Erythritol
1 tsp
Baking powder
1 cup
Soy milk, vanilla
(as much as needed to make the dough smooth)
3 tbsp
Extra virgin olive oil
Instructions
Preheat the oven to 350oF (180oC) and line a baking sheet with parchment paper.
In a medium bowl, whisk the almond and coconut flour, erythritol, olive oil, and baking powder (breaking up all lumps in the flour). Add soy milk and stir until blended.
Drop by a tablespoon on the baking sheet, spacing 2 inches apart, and bake for 25-30 minutes.
Turn off the oven, but leave the cookies in the oven for another 15-20 minutes to finish/dry.
Remove from the oven and cool for 10 minutes on the baking sheet, then transfer cookies to a cooling rack and let cool completely.
Notes:
Pro tip: staged cooling prevents cookies from crumbling.
