⅓ cup white granulated erythritol monk fruit blend (I like Lakanto)
½ cup golden granulated erythritol monk fruit blend (I like Lakanto)
½ cup maple syrup
2 tsp vanilla extract
1 egg yolk
3½ cups glanced almond flour
1 tsp cinnamon
¼ tsp salt
1 tsp baking soda
Extra golden sweetener for rolling cookies in
Instructions
Line a baking sheet with parchment paper.
In a bowl cream butter and three sweeteners (white and golden granulated sweetener, maple syrup).
Add vanilla and egg yolk. Mix well.
In a seperate bowl mix almond flour, cinnamon, salt, and baking soda together.
Add drying ingredients to wet ingredients and mix well.
In a bowl add a small amount of golden sweetener. Add more as needed for rolling.
Using a cookie scoop or spoon scoop dough into hand. Roll into a ball and then roll to cover the entire thing in the golden granulated sweetener.
Place on the baking sheet and flatten with your hand to about ¼". The cookies will spread so ensure enough space between each.
Bake at 350 degrees for 10-12 min.
Allow too cool on the pan for a few min and then use a cookie stamp to create a surface pattern. This step is totally optional but gives these cookies a fun look.
Transfer to cooling rack.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/maple-butter-cookies-lectin-free-gluten-free-grain-free/