Ingredients
Units
Scale
- 2 (77 g) egg whites
- 1/8 tsp cream of tartar
- pinch of salt
- 2 1/4 cups super-fine almond flour
- 3/4 - 1 cup sweetener of choice
- 1/4 tsp vanilla
- 1/2 tsp almond extract (or any other flavour)
- Optional - powdered sweetener (as much as needed to roll cookie dough balls in)
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it to the side.
- Add the egg whites and cream of tartar in a medium-sized mixing bowl. Using an electric mixer beat the egg whites until medium-stiff peaks form. Set that aside
- In a separate bowl, whisk together the almond flour, salt and granulated sweetener.
- Add the egg white mixture, vanilla and almond extract to the bowl with the dry ingredients. Add the vanilla extract and the almond extract. Stir using a wooden spoon, and if needed, use your hands to incorporate the last bit of the dry ingredients. The cookie dough should have a thick paste like texture.
- Scoop out 1-inch mounds of the cookie dough and roll them between your hands. Roll the scoop of cookie dough into the powdered sweetener and place it on the baking sheet, leaving only about 1-inch of distance between each cookie.
- Bake at 325 degrees F for 20-25 minutes. Allow the cookies to cool slightly before transferring them to a cooling rack to cool completely.
Notes
- for a crispier cookie, allow the cookies to cool in the oven but be aware that if you are using allulose the cookies will brown more
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 small cookie
- Calories: 36
- Sugar: 0.3
- Fat: 3.3
- Carbohydrates: 1.9
- Fiber: 0.9
- Protein: 2.1
