Ingredients
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Scale
- 1 stick (112 g or 4 oz) butter, unsalted, melted
- 1/4 cup allulose
- 1/4 cup brown sugar substitute
- 1 tsp vanilla extract
- 1/8 tsp strawberry extract (Optional)
- 1 egg
- 1 1/4 cup almond flour
- 4 tbsp coconut four
- 1/8 tsp xantham gum (optional but helps to hold the cookies together)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup white chocolate chips
- 1/2 cup fresh strawberries, diced and tossed in 1 tsp lemon juice
Instructions
- Line a cookie sheet with parchmet paper and set it aside.
- Melt the butter in the microwave and then sit in the sweetener, vanilla and strawberry extract (if using). Once it has cooled slightly, add in egg and mix until just incorporated. Add in the almond flour, coconut flour, salt, baking powder and baking soda and beat until all the ingredients have been incorporated. Fold in white chocolate chips and chopped strawberries Place the mixture in the fridge to cool for about 10 minutes.
- Divide dough into 18-24 cookies and place them on the tray in the freezer for 1-2 hours or until they have frozen.
To Bake the Cookies:
- Place a number of cookies you want to bake on a parchment-lined cookie sheet. Heat the oven to 350 degrees and bake for about 12-15 minutes.
- Allow the cookies to cool for about 5 minutes before transferring the entire sheet of parchment paper to a cooling rack to fully cool.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Summer
- Diet: Gluten Free
