With the ingredients listed below, one Macadamia Cookie comes out to be approximately 68 Calories, Fat: 6.1 g (of which Saturated: 3.1 g, MUFA's: 2.6 g), Total Carbs: 2.5 g, Fiber: 1.6 g, Net Carbs: 0.9 g, Protein: 1.6 g
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together softened butter, erythritol, IMO syrup, and vanilla extract.
In another bowl, mix together the rest of the dry ingredients.
Slowly add the dry mixture into the butter mixture, spoon by spoon, while mixing continuously.
Depending on what kind of flours you use, you might need to add more or less of the dry mixture.For example, when I used coconut and hempseed flours, I used less because they are lower in fat the almond flour, more absorbent, and this results in drier cookie dough.If you find the dough not to be sweet enough, add a hint of stevia extract.
The dough should be neither too dry nor too wet. Do not worry if it does not hold together very well as long as it is somehow sticky.
Wet your hands and form 24 balls, placing each one onto the backing sheet.
Using a wet fork, press down into each ball to form a cookie. Dip the fork into the water for each cookie. This prevents the dough from sticking to the fork.
Bake for approximately 20 minutes. Watch carefully for burning. When done, let the cookies cool down completely to become firm.
Optional: Melt 2 oz. of dark chocolate and sprinkle it over the cookies. Yum!
Nutrition
Calories: 68kcal
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