Spiced Cookies
Almond and coconut flour provide fiber and a crumbly cookie texture, while cinnamon adds a warm spiced aroma. A short bake keeps the center tender and the edges lightly golden.
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Inventory: Mixer, Oven
488
Servings: 8 (1 serving ≈ 40 gram)
Digestion time: 3 hour
Complete protein: ✔
Leave the butter (100 g) to soften at room temperature. Mix the almond flour (150 g), coconut flour (15 g), cinnamon (2.5 g), and baking soda (1.5 g) quenched with apple cider vinegar (as needed).
Whip the butter with the egg (50 g) until smooth. Add the dry mixture, stevia (to taste), and vanilla (to taste), then mix with a fork or whisk.
Shape the cookies and bake at 200°C for about 10 minutes, until browned.
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