Instructions
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Preheat oven to 350 degrees F.
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In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
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Whisk the flours, protein powder, confectioners sweetener, baking powder and salt together then mix with wet ingredients until combined.
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Use a cookie scoop and make 36 mounds of batter placing on two parchment lined baking sheet pans.
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Bake for 20 minutes and allow to cool completely before frosting.
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Make the glaze by stirring the ingredients together until smooth.
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Dip the cooled cookies into the glaze, add sprinkled if desired and allow to set before storing in an airtight container.
Notes
Net Carbs: 1g
- If you want more of a frosting look instead of a glaze, as you see from my pics, I swapped the almond milk with whole milk.
- This recipe was first published in April 2017 using Bob’s Red Mill Paleo Baking Flour and then adapted in March 2018 using an almond and coconut flour ratio I felt was best for the proper texture of this cookie.
- Reposted with video in April 2019.
Nutrition
Serving: 1cookie | Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 37mg | Potassium: 40mg | Fiber: 1g | Vitamin A: 105IU | Calcium: 35mg | Iron: 0.4mg
gonna try this