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
- Preheat oven to 350.
- Combine dry ingredients.
- Add wet ingredients and stir well.
- Refrigerate for dough to set.
- Roll into 12 balls and flatten.
- 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
YUM (all caps deserved!)