The Anything Cookie Base
This recipe is designed to create a cookie base that can be used to make any cookie of choice.
Servings 13 cookies
Calories 58kcal
Ingredients
- 56 grams (1/2 cup) coconut flour
- 25 grams (2 TBS) granulated sugar substitute I use granulated monkfruit sweetener
- 25 grams (2 TBS) brown sugar substitute I use brown monkfruit sweetener
- 4 grams (1 tsp) baking powder
- optional dry spices
- 6 TBS room temperature butter, softened
- 1 large room temperature egg
- 1 tsp vanilla extract
- optional add-ins of choice
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Sift the dry ingredients into a large mixing bowl until combined and no lumps. Set aside. Beat the butter in a large mixer bowl on medium speed for 30 to 45 seconds or until smooth. Scrape down the sides of the mixer bowl and push the butter to the center of the bowl.
- Beat in the egg and vanilla until fully combined. Turn mixer onto low. Gradually add the dry ingredients to the wet ingredients until fully added. Once fully added beat on medium-low another 30 seconds until s smooth dough forms. If you are wanting a chocolate dough sift in 2 TBS of cocoa powder until fully combined.
- Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Press each dough ball out to desired size and shape. Leave space between each cookie for an even bake. Place in the preheated oven. Bake at 375 degrees for 6 to 10 minutes until the cookies are golden and firm.
- Remove the cookies from the oven. Cool on the baking sheet for 10 minutes or until firm. Once firm, remove the cookies from the baking sheet and transfer to a wire rack. Allow to cool completely before serving. If desired once cooled top the cookies with frosting or the topping of choice.
Nutrition
Serving: 1cookie | Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7.7g