2 1/2 cups ground almonds
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon unsweetened cocoa powder
1/2 cup Xylitol
1 large egg
3 tablespoons coconut oil, melted
4 ounces cream cheese, melted
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
Preheat oven to 375 degrees F.
Combine almonds, coconut flour, baking soda, ginger, nutmeg, cinnamon, cloves, cocoa powder, and sweetener in large mixing bowl and mix thoroughly.
Stir in egg, coconut oil, cream cheese, milk, and vanilla and mix together thoroughly.
If dough is too stiff, add additional coconut milk, one tablespoon at a time, until the desired consistency is achieved.
With a spoon or by hand, shape dough into 1-inch balls and place on parchment paper-lined cookie sheet.
Flatten to 3/4-inch thickness. Bake for 25 minutes or until toothpick withdraws dry.
Recipe made 21 cookies - at
C/10 - F/1.5 - S/.5 each cookie