1½ cups (150 g/5.3 oz) almond flour
1/3 cup (50 g/1.8 oz) erythritol or
½ teaspoon baking soda blended with 1
teaspoon cream of tartar, or 1 teaspoon
gluten-free baking powder
1 teaspoon sugar-free vanilla extract or
½ teaspoon vanilla powder
1 teaspoon freshly grated lemon zest
2 massive egg yolks
2 tablespoons (30 g/1.1 oz) butter or
ghee, at room temperature
FOR COOKIE BUTTER:
Crushed cookies (recipe follows)
½ cup (112 g/4 oz) unsalted butter
or ghee or coconut oil, at room temperature
½ cup (90 g/3.2 oz) darkish chocolate
chips, 85 p.c cacao solids or extra, or make your individual
Few drops liquid stevia, to style elective
1. Preheat the oven to 300°F (150°C, or gasoline mark 2).
2. To make the cookies: In a mixing bowl, mix the almond flour, erythritol,
baking soda and cream of tartar, and salt. Combine properly to mix. Add the vanilla,
lemon zest, egg yolks, and butter. Combine collectively properly along with your palms.
3. Place the dough on a sheet of parchment paper. High with one other sheet of
parchment and roll out to create a big cookie about ¼ inch (6.5 mm) thick.
Switch to a baking sheet and it within the preheated oven. Bake for 12 to fifteen
minutes, or till evenly browned and crispy. Take away from the oven and funky
to room temperature. When cool, break into smaller items.
4. To make the cookie butter: In a meals processor, pulse collectively the cookie
items and butter till easy. Add the chocolate chips. For a sweeter style,
add the stevia (if utilizing). Pulse shortly to mix. Switch to a sealed
container and refrigerate for as much as 1 week.