▢ ¾ cup coconut flour sifted
▢ 1½ teaspoons baking powder
▢ ¼ teaspoon salt
▢ 6 tablespoons butter softened
▢ ⅓ cup coconut oil softened
▢ ¾ cup low carb sugar substitute more or less to taste
▢ 4 large eggs
▢ 1 tablespoon almond milk
▢ 1 teaspoon vanilla extract
US Customary – Metric
Stir together coconut flour, baking powder and salt.
In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
Add dry ingredients to wet mixture, beating until well combined. Batter should be thick. If not, add in a bit more coconut flour being careful not to overdo it.
Scoop dough onto ungreased cookie sheet or silicon mat and flatten out to desired thickness.
Bake at 375°F for 8-10 minutes or until edges start to brown.
It’s best to start with half the sweetener and add more to taste if needed.
More flour or liquid may be needed to get the right dough consistency as coconut flour varies in absorbency. Or, you can start with half the coconut flour and add more as needed. An extra egg and or liquid can also help if too much coconut flour has already been added.
Recipe makes about 34 cookies.