| ⅝ cup | Coconut Flour, partially de-oiled | |
| ⅜ cup 2¼ tsp | Almond Flour, partially de-oiled | |
| 1 tsp | Baking Soda, leavening agent | |
| ¼ cup 1 tbsp | Erythritol, powdered | |
| ½ tsp | Cinnamon, ground | |
| ½ tsp | Cardamom, ground | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 tbsp | Orange juice, freshly pressed | |
| 1 tsp | Orange zest, peel | |
| ¾ cup 2½ tsp | Almond Butter | |
| ¼ cup 5¾ tsp | Almonds, ground | |
| 15.03 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.50 oz (calculated)Notes: 1 cookie with a diameter of about 1 1/2 in, about 3/8 in thick
- Temperature: 356 °F
- Mix all the dry ingredients except for the ground almonds.
- Add the orange zest and juice and almond butter and mix until combined.
- Form two rolls of dough, each about 1 1/2 in (3.75 cm) thick and 6 in (15 cm) long.
- Roll in the ground almonds, pressing them onto the dough.
- Wrap in cling film and let rest for about 2 hours in the fridge.
- Once the dough is rested, cut the roll into slices about 3/8 in (1 cm) thick.
- Line a baking tray with parchment paper, spread the cookies on it and bake for about 10 minutes.
- The cookies are done when the turn golden-brown.
Preparing the dough
Baking the cookies
- Calorie count69 kcal
- % of calories by macros
Fat 75.4 % 52 kcal 6 g Net Carbs 5.8 % 4 kcal 1 g Dietary Fiber 4.3 % 3 kcal 1.5 g Protein 14.5 % 10 kcal 2.5 g - Approx. WW SmartPoints™2.4
- Cholesterol 0 mg
- Sodium 47.6 mg
- Fat 6 g
- Saturated Fat 1.7 g
- Trans Fat 0 g
- Carbohydrates 4.4 g
- Dietary Fiber 1.5 g
- Total Sugars 0.7 g
- Added Sugar 0 g
- Sugar alcohols 1.9 g
- Protein 2.5 g
- Calcium 27.7 mg
- Iron 0.4 mg
- Magnesium 24.1 mg
- Potassium 73.1 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 0.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.4 mg
- Folate 4.5 mcg
- Folic Acid 0 mcg