Ingredients
Scale
- 4 eggs room temperature
- 1/2 cup unsalted butter softened or coconut oil for dairy free
- 1 tsp vanilla extract
- 1/2 tsp almond extract or anise extract for nut free
- 1/2 tsp vanilla stevia
- 1/4 cup unsweetened almond milk or heavy cream for nut free
- 2 cups almond flour or sunflower seed flour for nut free
- 1/2 cup coconut flour
- 2 tbsp whey protein isolate
- 3/4 cup monk fruit allulose confectioners
- 1 tbsp baking powder
- 1 tsp xanthan gum
- pinch salt
- lemon zest or orange zest optional
- 1 cup monk fruit allulose confectioners or powdered sugar substitute
- 1/4 cup unsweetened almond milk or heavy cream
- 1 tsp almond extract or anise extract
Instructions
- Preheat oven to 350°F.
- In a stand mixer, combine the eggs, butter, vanilla extract, almond extract, vanilla stevia, and milk until well-blended.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, whey protein isolate, confectioners sweetener, baking powder, and salt.
- Combine the dry ingredients with the wet mixture until thoroughly mixed.
- Use a cookie scoop to form 1-inch balls, placing them on two parchment-lined baking sheets.
- Bake for 20 minutes and let cool completely on a wire rack before frosting.
- Prepare the simple glaze by mixing the ingredients until smooth.
- Dip the cooled cookies into the glaze, add sprinkles if desired, and place on a parchment paper-lined sheet to set before storing in an airtight container.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is softened for easier mixing.
Feel free to use a combination of extracts for unique flavor.
Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg