Crumble Cinnamon Cookies with Almond Flour
Almond and coconut flour provide fiber and fats while giving these cookies a crumbly texture without ordinary flour. Cinnamon and vanilla add aroma without sugar.
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Inventory: Oven
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Servings: 12 (1 serving ≈ 30 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour (120 g), coconut flour (15 g), erythritol (50 g), baking soda (2 g), and vanilla (1 g). Add softened butter (120 g) and egg (50 g), then knead the dough.
Shape balls, roll them in cinnamon (6 g), and flatten them slightly on a baking tray.
Bake the cookies at 190°C for 13–14 minutes. Cool them completely before serving so they become crisp and crumbly.
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