| ½ cup 1⅜ tsp | Butter, unsalted | |
| ⅜ cup 4⅜ tsp | Xylitol, Birch Sugar, granulated | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 1 tbsp | Vanilla Extract, imitation, no alcohol | |
| 1⅜ cups 1 tbsp 2 tsp | Almond Flour, partially de-oiled | |
| 4¼ tsp | Coconut Flour, partially de-oiled | |
| 3⅜ tsp | Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Baking Soda, leavening agent | |
| 1 tsp | Lemon zest, peel | |
| 1 lb | altogether (view nutrition facts) |
Preparation
- Serving size:0.42 oz (calculated)Notes: 1 cookie
- Temperature: 356 °F
- Preheat the oven.
- In a medium oil, mix together the softened butter and xylitol.
- Add the egg and vanilla extract.
- In another bowl, whisk together the remaining ingredients.
- Sift them into the wet ingredients and mix well. You will get a dry-looking dough. Don't worry, it will come together shortly.
- On a surface dusted with almond flour, roll out the dough. You can also work on a sheet of parchment paper or a silicone baking mat.
- Flip the dough repeatedly, dusting with more almond flour if needed.
- Cut out cookies with your favorite cookie cutters and place on a baking tray lined with parchment paper. Make sure the cookies do not touch each other.
- Bake for 9 minutes or until the cookies just start to brown.
- Calorie count48 kcal
- % of calories by macros
Fat 60.4 % 29 kcal 3.3 g Net Carbs 4.2 % 2 kcal 0.4 g Sugar Alcohols 12.5 % 6 kcal 2.6 g Dietary Fiber 2.1 % 1 kcal 0.6 g Protein 20.8 % 10 kcal 2.4 g - Approx. WW SmartPoints™1.7
- Cholesterol 11.6 mg
- Sodium 49.6 mg
- Fat 3.3 g
- Saturated Fat 1.8 g
- Trans Fat 0 g
- Carbohydrates 3.6 g
- Dietary Fiber 0.6 g
- Total Sugars 0.3 g
- Added Sugar 0 g
- Sugar alcohols 2.6 g
- Protein 2.4 g
- Calcium 1.7 mg
- Iron 0 mg
- Magnesium 0.5 mg
- Potassium 4.1 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 23.7 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.1 mg
- Folate 0.7 mcg
- Folic Acid 0 mcg