Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the blanched almond flour, coconut flour, powdered sugar-free sweetener, baking powder, and salt.
- In another bowl, cream the softened unsalted butter and sugar-free sweetener until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until smooth.
- Scoop the dough and shape it into thick rounds on the baking sheet, leaving space between each cookie.
- Bake for 7-9 minutes or until lightly golden on the edges, remaining soft in the center.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack.
- Frost the cooled cookies with the prepared sugar-free buttercream.
Nutrition
Notes
For best results, use powdered sweetener in both cookies and frosting and ensure that room temperature ingredients are used for a fluffier dough.