Stamped Cookies
Crispy cookies that won't spread and maintain a stamped appearance.
Servings 12
Calories 76kcal
Ingredients
- 1 cup almond flour or 1 3/4 cup almond flour if not using the glucomann powder, or any nut flour you prefer
- 2 teaspoons glucomann powder
- 2 tablespoons butter melted, or butter flavored coconut oil for dairy-free (or 3/4 cup butter)
- 4 tablespoons monk fruit powdered (you can grind 8 tablespoons granulated)
- pinch salt
- 1 teaspoon vanilla
- 1 egg
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
- Whisk together the egg, butter, and vanilla. Add the almond flour, monk fruit, and salt. Stir until evenly combined and a dough forms.
- Press the dough into a disc, wrap, and refrigerate for 30 minutes.
- shape these cookies into balls rather than rolling the dough out. Place onto a parchment lined baking sheet and press with either the bottom of a glass or a cookie stamp to flatten directly onto the prepared baking sheet. Bake for 8-10 minutes, or until just golden.
Notes
If you are stamping the cookies and they are sticking badly, sprinkle the tops of the cookie balls lightly with a bit go glucomann before pressing.
You can also roll the dough 1/4-inch thick between two sheets of parchment. Chill the dough again and then peel the parchment paper off. Lay on one piece of parchment and use a cookie cutter to cut out shapes of choice.
Nutrition
Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Calcium: 22mg | Iron: 1mg