Recipe Steps steps 4 1 h 55 min
Add almond butter, tahini, and coconut oil to a stand mixer fitted with the paddle attachment. Blend the ingredients until there are no lumps (aside from any small pieces of almond), then blend powdered erythritol into the mixture to cream the ingredients. Follow by adding vanilla and butter extracts and the liquid stevia drops to the mixer. You can omit the butter extract if you don’t want the taste but blend the ingredients together one more time.
In a separate bowl, combine almond flour, tapioca flour (starch), baking soda, and salt. If you’d like to add a pinch of cinnamon or another spice, you can do so here. Add the dry ingredients to the wet ingredients in the stand mixer, and blend the batter together one final time. The batter will be very sticky and wet. Transfer the batter to a piece of plastic wrap and wrap the batter tight.
Chill the dough in your refrigerator for at least 1 hour. When the dough is chilled, prepare a clean surface to roll the dough out on. You may need to use a small amount of Keto-friendly flour for dusting, which you can remove after rolling out the dough. You will also need a biscuit cutter or cookie cutter no larger than 2”. Roll the dough out to between ¼” and ½” thick on your surface gently and cut the cookies out.
Line a sheet tray with parchment paper and arrange the cookies on the tray. If the dough gets too soft, you can always re-roll and cut the cookies. Place the cookies in your freezer to freeze for 20 minutes. Then, preheat an oven to 350 degrees before baking the cookies for 15 minutes. For doneness, look for golden edges with slightly soft centers and bottoms that naturally release from the tray. Let the cookies cool before decorating or eating.