Crumbly, buttery vanilla bean sugar cookies with a hint of coconut. These roll out well, cut, and bake up beautifully anytime you want a special treat.
Course Dessert
Cuisine American - low -carb, American Classic
Keyword cookie
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 24servings
Calories 62kcal
Author Katherine Peters
Ingredients
1 1/3cupAlmond Flour
1/3cupCoconut Flour
1/3cupErythritol or Xylitol
2ouncesbutter
1egg
1teaspoonvanilla
1vanilla beansplit.
1teaspoonbaking powder
1/4teaspoonsalt
Colored Sugar
1/2cupXylitol
food colorFew drops - of choice
Instructions
Add the pieces of vanilla bean and the butter to a microwaveable dish.
Microwave until melted.
Set aside for at least 10 minutes.
Preheat oven to 275F.
Line a cookie sheet with parchment or silpat sheet.
Whisk the almond flour, coconut flour, baking powder, and salt together in a bowl
Remove the vanilla bean from the butter and scrape the seeds back into the butter.
Beat the egg in a small bowl and add the cooled butter and vanilla bean seeds.
Stir in the vanilla and stevia powder.
Add the liquid ingredients to the dry ingredients and mix until the dough comes together.
Place waxed paper on the counter. If you dampen the counter underneath it won't slip.
Gather the dough up into a ball and flatten it on the waxed paper.
Place another sheet of waxed paper over the top and roll the dough between the two sheets of waxed paper.
When it is a little under 1/8 inch thick remove the top layer of waxed paper and cut out the shapes of your choice.
Sprinkle with colored sugar.
Bake at 275F for 20 to 25 minutes, or until golden and firm.
Let cool completely.
Colored Sugar
Mix the Xylitol and food coloring until it is evenly colored.
Let dry for at least an hour.
Store in a dry, airtight container.
Notes
Carb count does not include sugar alcohols. Sugar alcohols are approximately 3.5 grams. Nutritional information is meant as a guide.