![]() ![]() Remove the cookies from the oven an allow them to cool before icing. Bake the cookies 350*F for 13-15 minutes, until golden brown.Line some baking sheets with parchment paper to help prevent the keto sugar cookies from sticking to them while baking.You should be able to make 15-20 cookies depending on the size of how you cut them. You will need to reform the dough after cutting out the cookies, and then roll it back out and cut some more. Use a cookie cutter, or the rim of a round drinking class to cut out your cookies.Use a rolling pin to roll the dough into a 1/4″ thick sheet.Remove the Dough from the refrigerator, and dust your counter or work surface with a little bit of Coconut Flour to help prevent the dough from sticking to it.Tightly wrap the plastic wrap around the dough, and place the dough in the refrigerator for at least 1 hour to chill and firm up. Place a piece of plastic wrap on your counter, and take the cookie dough from the stand mixer and form a ball in the center of the plastic wrap.Begin slowly pouring the dry flour mixture into the stand mixer, allowing time in between pours for the ingredients to incorporate well.Add the 2 Eggs, 2 Teaspoons of the Pure Vanilla Extract, and 1/4 Teaspoon of Almond Extract, and mix together.Mix together until all of the ingredients are creamed together. In a Large Mixing Bowl on a Stand Mixer combine 4 Ounces Softened Butter, 1/4 Cup Coconut Oil, and 3/4 Cup Lakanto Classic Monkfruit Sweetener.Whisk the dry ingredients together to blend nicely. ![]() In a Large Mixing Bowl combine the 2 Cups Almond Flour, 2/3 Cup Coconut Flour, 1/2 Teaspoon Salt, and 1/2 Teaspoon Baking Soda. ![]()
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