The cashew adds a unique twist to an old favorite cookie. These delicious and keto-friendly treats bake up crispy on the outside and chewy in the middle and are finished with the perfect dusting of cinnamon. By @freshlydafna
- Makes:10
- Time: 40 minutes
Ingredients
Wet Ingredients
- ½ cup cashew butter
- ½ cup chicory root fiber sweetener (or other 1:1 granular sugar replacement of choice)
- ¼ cup coconut oil, melted and cooled
- 1 egg
Dry Ingredients
- ½ cup almond flour
- ½ cup Great Lakes Keto Collagen
- 1 tbsp coconut flour
- 1 tsp baking powder
- ¼ tsp salt
Cinnamon Dusting
- 1 tbsp granular sugar of choice
- ½ tbsp cinnamon
Directions
- In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat all the wet ingredients together until thick and well blended.
- Add the dry ingredients and stir until just fully incorporated, taking care not to overmix.
- Place the dough in the fridge for 10-15 minutes to let chill.
- Heat the oven to 360 degrees and prepare a baking sheet by lining with parchment paper or a silicon mat.
- Prepare the cinnamon dusting by mixing the two ingredients together well in a small bowl.
- Once dough has chilled, scoop into balls and roll each ball in the cinnamon mixture. Place dusted cookie dough balls at least 1 inch apart on the prepared baking sheet. Lightly press down each dough ball slightly so it becomes a tall disc.
- Bake for 10-11 minutes or until edges start to turn slightly darker.
- Let cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
