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low carb sugar cookies

Low Carb Version of Dr. Jill’s Cinnamon Sugar Cookies

Course Desserts
Servings 30 Cookies

Ingredients
  

  • 2 1/2 cups Super-fine ground almond flour (scoop and level off)
  • 1 tsp Baking Soda
  • 1 Tbsp cinnamon powder I double this
  • 1/2 tsp Sea Salt
  • 1/2 cup Barney Butter Smooth Almond Butter No Added Sugar or Salt
  • 1 1/2 tsp Boyagian maple flavor available online from King Arthur Flour
  • 3/4 cup DaVinci Sugar-free syrup, Sweetener flavor (I add 24 drops of Sweetzfree pure sucralose liquid sweetener to match sweetness of maple syrup
  • 1 tsp Pure Vanilla Extract I triple this

Instructions
 

  • Preheat oven to 350 degrees F. Line two 12” X 16” baking sheets with parchment paper and set aside.
  • In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.
  • In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract.
  • Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
  • Roll or scoop the dough into 1 Tbsp portions and place on the parchment lined baking sheet. Space the balls of dough out on the baking sheet with a few inches in between. NOTE: These sugar-free cookies do NOT spread by themselves, and make much smaller cookies than the original recipe.
  • For best texture, remove pan from oven and squash cookie balls after about 10 minutes of baking.
  • Bake for 12-14 minutes, until they brown a bit at edges and tops.
  • Leave on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

These cookies are best eaten on the same day. However, they are also delicious straight out of the freezer, which gives them a crunchy texture!