Dessert
I don't use xylitol all the time, but these are good and sugar free.
TOTAL TIME
20m
YIELD
PREP TIME
10m
COOK TIME
10m
DIET
Gluten Free
I don't use xylitol all the time, but these are yummers and sugar free.
INGREDIENTS
3 Tablespoons Coconut Oil, softened
1 1/2 Tablespoons Natural Unsweetened Almond, Cashew or Sunflower Seed Butter
3 Tablespoons Xylitol
1 Large Egg (if your eggs are small, please use 2 eggs)
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Sea or Pink Salt
1 teaspoon Pure Vanilla Extract
1 teaspoon Cinnamon
3 Tablespoons Coconut Flour or 5-7 Tablespoons whole grain flour, like Whole Spelt Flour
INSTRUCTIONS
Pre-heat oven to 350 degrees. In a small bowl, mix together the coconut oil, nut butter and xylitol together until combined. Add the egg and mix well. Add the baking soda, baking powder, salt and vanilla. Add the cinnamon and flour and mix until combined.
Scoop out the dough with a small cookie scoop and roll into smooth spheres. Place on a parchment lined baking sheet. Bake for 7-9 minutes. Allow to cool on the pan for AT LEAST 3 minutes. Enjoy!
