Ingredients
2/3 c. almond flour
1/3 c. coconut flour
1/4 c. Swerve powdered sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. cream of tartar
1/2 tsp. kosher salt
1/2 c. coconut oil, melted
1 tsp. pure vanilla extract
3 tbsp. unsweetened shredded coconut
Preparation
Step 1Preheat oven to 350º and line a large baking sheet with parchment paper. Step 2In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.Step 3Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to 1/3" thickness. Transfer to the refrigerator to chill for 15 minutes.Step 4When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2" rounds. Roll edges in shredded coconut and place 1/2" apart on prepared baking sheet.Step 5Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.
Made them? Let us know how it went in the comment section below!
