Introduction: Chewy Cinnamon Latte Cookies (Gluten Free / Low Carb)
It's cookie time! Normally I am a costume tutorial person however; I have been making some dietary changes and wanted to shared this chewy, soft cookie recipe with you!
These ARE Keto Friendly, Low Carb AND Gluten Free. Each cookie is around 85-95 calories and 4-6 carbs. This recipe makes anywhere from 20-25 cookies.
NOTE: You could also make them Vegan by substituting the butter/margarine for oil and the egg for a ripe banana OR unsweetened applesauce.
- 1 Large Egg
- Superfine Blanched Almond Flour
- Unsweetened Original Almond Milk
- Iced Coffee
- Ground Cinnamon Powder
- Iodized Salt
- Truvia Brown Sugar
- Butter OR Margarine
- Baking Paper
- Baking Pans / Cookie Sheet Pan
- Mixing Bowl
- Measuring Cup
- Oven Mitts
Step 1: Ingredients & Mixing
- 1/2 Cup of Melted Butter/Margarine
- 1/2 Cup of Truvia Brown Sugar Blend
- 1 Large Egg
- 3.5 Cups of Almond Flour
- 2 TBSP of Ground Cinnamon
- A Pinch of Salt
- 1/2 Cup of Iced Coffee
- 1/3 Cup of Almond Milk
Soften or Melt the Butter and pour it into your mixing bowl. Take your sugar and slowly incorporate it in until thoroughly mixed/creamy.
Next, mix in 1.5 cups of Almond Flour. Once incorporated, add 1/2 cup of Iced Coffee and 1/3 cup of Almond Milk. Mix until it is a fine paste/cream. Finally, slowly incorporate the last 2 cups of Almond Flour and mix until you achieve a soft, oatmeal like texture.
Now add a pinch of salt and the Ground Cinnamon. Once fully mixed in, the last step is adding and incorporating the egg into the batter.
Congrats! Your batter is now ready!
Step 2: Portions & Baking
Please Prepare the following...
- Cookie/Baking Sheet covered in Baking Paper
- Pre-Heat Oven to 375 Degree Fahrenheit
Using a tablespoon, scoop out a full portion carefully place onto your parchment covered baking sheet (I used a teaspoon to help me push the batter off onto the sheet). Depending on the size of your tablespoon you should end up with 20-25 cookies.
With your oven pre-heated to 375 Degree Fahrenheit, place your cookie sheets in the middle rack. Baking time varies but start with 10 minutes and slowly add 2 minutes until the edges are golden brown OR until the batter no longer looks wet. I baked my cookies for 15 minutes at 375.
When baking is complete, pull your cookies out of the oven using your Oven Mitts and allow them to cool on the pan for 2 minutes.
Finally, remove the baking paper (with cookies on top) carefully off of the pan and allow the cookies to cool on a cooling rack OR a cold counter for 10-15 minutes.
Step 3: EAT THOSE COOKIES!
You have successfully made chewy, Keto Friendly AND Gluten Free cookies!
This recipe makes the cookies soft, chewy and crumbly. If you would prefer your cookies to be more solid please refrigerate the batter (after mixing) for 2-3 hours. This helps the ingredients to solidify and become denser.
These cookies have a VERY subtle coffee flavor. For a more intense flavor replace the liquid coffee with 2 TBSP of Instant Coffee (be sure to add 1/2 cup more of almond milk if you do this to replace the liquid you removed by replacing the iced coffee with instant coffee).
These cookies are great for a quick snack, picky eaters or those with dietary complications. Each cookie is about 85-95 calories and 4-6 carbs.
I hope you enjoy this recipe!
Participated in the
Cookies Speed Challenge