Try them and let me know what you think...
1 c. Almond Flour
1/2 c. Coconut Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Sea Salt
1/2 c. Xylitol
3 Large Eggs, Room Temp
1 tsp. Vanilla Extract
1/3 c. Coconut Oil, Melted
1 Recipe Almond Cream Cheese Frosting - for the tops
In a medium bowl, sift together all dry ingredients. Set aside.
In a small bowl, scramble eggs, vanilla extract and coconut oil.
Add wet to dry and mix well with a spoon.
With your hands form dough into a large ball and chill for 30-45 minutes covered.
Roll out dough between two pieces of parchment paper and cut into desired shapes.
With a spatula, transfer cutouts onto a parchment lined baking sheet.
Bake at 350º F for 12 minutes or until lightly brown.
Cream Cheese Frosting Directions:
1 c. Raw Almonds
1/2 tsp. Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Organic Lemon Juice
1/3 - 1/2 c. Filtered Water + Water for Soaking & Blanching
2 Tbsp. Coconut Oil
1 tsp. vanilla extract
stevia or xylitol to taste (I used 12 drops of Sweetleaf Vanilla stevia)
1. Soak almonds in filtered water for 8 hours. Rinse and drain.
2. Blanch soaked almonds by pouring very hot boiling water on them and let sit for 5-10 minutes.
3. Remove the skins by pinching the almonds between your fingers.
5. Blend until smooth. Voilà almond cream cheese.
Mine came out like this - kind of like the consistency of Mashed potatoes.
I tried to pipe the cookies by putting the cream cheese in a baggie and cutting off the tip and squeezing it out - but alas - my ET's - didn't work.
If having difficulty getting almonds smooth, you can add additional water or you can add coconut oil.
Store cookies in freezer or refrigerator.
My batch made 23 - each cookie has: C/6 -S/.05 - F/2