Almond Cinnamon Cookies

Makes 24 cookies (1 1/2 tbsp each).


Bowl #1
150 g almond flour
1 tsp baking powder
1 tsp Vietnamese Cinnamon
1/2 tsp sea salt

Bowl #2
5 oz (one stick + 2 tbsps) unsalted butter, melted but not hot
1/2 cup Granular Swerve (equivalent to 1/2 cup sugar, see Resources)
1 large egg

Swerve is used instead of Stevia since sugar supplies bulk to the recipe.


Preheat the oven to 350°F. Add ingredients to bowl #1, stir with a whisk, and set aside. Microwave butter in bowl #2 until it is just barely melted. Add sugar and egg and mix with a hand mixer (2 beaters) until blended. Since we are using confectioners sugar it won't take long. Then add ingredients from bowl #1 to bowl #2 and mix again.

Line a baking sheet with parchment or use a silicone coated pan and place the cookies with a cookie scoop and bake for about 10–11 minutes. While they may look like they're not done they do firm-up while cooling. Keep the baking time short, so that moisture is retained and your cookies are soft, but long enough so they are brown (not dark brown) on the bottom since toasted nuts taste better than raw nuts. Keeps well when refrigerated.


The following summarizes the carbohydrate and fat content for one cookie in grams.

Ingredient sfa pufa mufa tfa Carbs Protein
butter 3 0 1 4 0 0
egg 0 0 0 0 0 1
almond flour 1 0 5 6 1 3
Total 4 0 6 10 1 4

sfa (saturated fat), mufa (monounsaturated fat), pufa (polyunsaturated fat), tfa (total fat)