Let’s be real – the plan was to make Chocolate Chip.

I thought I’d treat myself to a version of Lori Ballen’s chocolate chip cookie recipe before my 48-hour fast.  Well, my “handful of chocolate chips here and there” was more frequent … I didn’t have enough chips.

With the colder months, I thought cinnamon might be a good option and came up with a rendition of a Snickerdoodle.  I scoured Pinterest and tweaked a few recipes to make my own by adding Xantham Gum.

Table of Contents

Ingredients

• 2 cups Almond Flour
• 1/2 cup Sugar Substitute
  Pyure Bakeable Powdered
• 1 stick Kerrygold Irish Salted Butter
• 1 Large Egg
• pinch of Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla
• 1/2 teaspoon Xantham Gum

Directions

1. Preheat oven to 350.
2. Combine dry ingredients.
3. Add wet ingredients and stir well.
4. Refrigerate for dough to set.
5. Roll into 12 balls and flatten.
6. Bake for 12-15 minutes.
   (14 in my oven)

Nutrition Facts

• Total Servings:  12 cookies
• Serving Size:  1 cookie (really? LOL)
• Total Carbs:  5g
• Net Carbs:  2.6g
• Fat:  19.1g
• Protein:  5.4g

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks