The cashew adds a unique twist to an old favorite cookie. These delicious and keto-friendly treats bake up crispy on the outside and chewy in the middle and are finished with the perfect dusting of cinnamon.
½ cup chicory root fiber sweetener (or other 1:1 granular sugar replacement of choice)
¼ cup coconut oil, melted and cooled
½ cup almond flour
½ cup Great Lakes Keto Collagen Hydrolysate
1 tbsp coconut flour
1 tsp baking powder
¼ tsp salt
1 tbsp granular sugar of choice
½ tbsp cinnamon
In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat all the wet ingredients together until thick and well blended.
Add the dry ingredients and stir until just fully incorporated, taking care not to overmix.
Place the dough in the fridge for 10-15 minutes to let chill.
Heat the oven to 360 degrees and prepare a baking sheet by lining with parchment paper or a silicon mat.
Prepare the cinnamon dusting by mixing the two ingredients together well in a small bowl.
Once dough has chilled, scoop into balls and roll each ball in the cinnamon mixture. Place dusted cookie dough balls at least 1 inch apart on the prepared baking sheet. Lightly press down each dough ball slightly so it becomes a tall disc.
Bake for 10-11 minutes or until edges start to turn slightly darker.
Let cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.