Snickerdoodle Cookies with Walnuts
These are pretty much Snickerdoodle cookies with walnuts.
Easy to make, and yummy.
Dragon Herbs was kind enough to send me a sample of their
birch xylitol. I am trying different kinds of birch xylitol, because I am
trying to stay away from corn. Birch xylitol is more expensive, but I
believe it's worth it. It causes less stomach aggravation, and I
appreciate that it is grain-free. I like to stay away from corn as much
as possible. I still use erythritol, but I may be using more xylitol in
it's place now that I've found birch xylitol.
Cinnamon Walnut Cookies
2 1/2 cups blanched almond flour
2 large eggs, room temperature
1/3 cup butter, soft
1/4 cup erythritol
1/8 teaspoon powdered stevia (or 1/4 teaspoon NuNaturals
brand)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 Tablespoon vanilla extract, gfree
1/2 cup coarsely chopped walnuts
1 teaspoon cinnamon
1 Tablespoon xylitol, I used Dragon Herbs Birch Xylitol
parchment paper
Preheat oven to 350˚ and line baking sheets with parchment paper.
Blend in a large bowl the soft butter, stevia, and
erythritol. Add eggs one at a time
and mix. Add flour, baking soda,
sea salt, and vanilla and mix until blended. Add walnuts and mix gently.
Stir together cinnamon and xylitol on a small bowl. Roll cookie dough into 1 inch
balls. Dip or roll into cinnamon
mixture, then place on lined cookie sheet. Then smush with your fingers to flatten slightly into a
cookie shape. Place about 1 inch
apart from other cookies. Bake 8 -
12 min until top is golden brown.
Allow to cool on baking sheets.
These keep about 3-4 days.
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