Low Carb Pudding Cookies
Prep Time: 10 minutes Cook Time: 15 minutes Yields: 16 cookies
INGREDIENTS
1/2 cup unsalted butter, softened
1 large egg
1/3 cup granulated sweetener substitute
1 package Instant Sugar Free Pudding (not prepared just the dry package) small box
1 tsp vanilla extract
1 cup super fine almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
DIRECTIONS
Preheat the oven to 350 degrees.
Line a baking sheet with a silicone baking mat or parchment paper and set aside.
In a large bowl, cream together the softened butter, egg, and vanilla extract until creamy and smooth.
Beat in granulated sweetener and sugar-free pudding mix until well combined.
In a small bowl, mix the almond flour, coconut flour, baking soda, and salt together.
Add the mixed dry ingredients to the wet ingredients and combine until a stiff dough forms.
Using hands, roll dough into 1" balls (makes approx 16) and place dough balls onto the prepared baking sheet.
Flatten each ball slightly to form a cookie shape.*
Bake at 350 degrees for 15 minutes, or until the edges start to turn slightly golden.
Remove from oven and let cool completely before removing cookies from the baking sheet