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1. Beat the butter and the erythritol with an electric mixer until light and fluffy, about 2 mins.
2. Beat in the almond flour, coconut flour, vanilla extract and salt until well combined.
3. Divide the dough evenly between 2 sheets of parchment paper and roll each portion into a log – about 4cm in diameter. Wrap tightly in the parchment paper and freeze for 1 to 2 hours.
4. Preheat your oven to and line 2 baking skeets with parchment paper (or silicone baking mats). Using a sharp knife, slice the dough into slices of about 1/2 cm in thickness. Place the cookies on the baking sheets, leaving 3 or 4 cm between the cookies.
5. Bake for 5 mins, then remove from the oven and use a flat bottomed glass to flatten the cookies slightly. Bake for another 8 to 10 mins, until the edges are just golden. Remove from the over and allow to cool on the baking trays. The cookies will be quite soft when they come out of the oven but they will firm up as they cool.
Storage Instructions: You can keep the unbaked logs in the freezer for up to 2 months. The baked cookies are best stored in an air-tight container for up to 5 days (they never last that long in my house!).
Tip: Once the dough has been in the freezer for more than 2 hours, it can freeze very hard. Leave it out on the counter to soften just long enough so that you can slice it without crumbling it – 15 mins or so.
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When I’m thinking about pancakes I’m going back to my childhood memories. The smell of hot pancakes still brings me back to those happy, careless days. Since I’ve changed my lifestyle I haven’t done them until… I had found this amazing mix.
We all love Brownie! Well… me for sure ☺ especially the ones I can prepare in a couple of minutes. If you don’t have much time to spend in the kitchen or simply you don’t like it this easy recipe will be your lifesaver.
