Aunt Rocky’s Low Carb Creamsicle Cookies (Gluten-Free)

Preheat oven to 350º F. Prepare 2 large cookie sheets with nonstick spray, parchment or silicone sheet. Set aside.

In a small mixing bowl, melt butter in the microwave. Add remaining wet ingredients and whisk well. Set aside.

In a large mixing bowl, combine all dry ingredients and stir until there are no lumps and all ingredients are blended.

Make a well in the center of the dry ingredients, pour wet ingredients into well, and mix all with rubber spatula, pushing down anything that sticks to the sides of the bowl. (Don’t use a whisk for this step, the dough gets too thick or a whisk.)

Once thoroughly mixed, use a 1-inch (1 tablespoon) cookie scoop, level, to transfer dough onto cookie sheet. These cookies will not spread or change shape, so you need to flatten them with your fingers to help with even baking. Press until you get a 2-inch cookie.

Bake 14–17 minutes, until edges are beginning to brown. Cool completely on rack before serving. They will be soft right out of the oven, but firm up when they cooled.

Store in airtight container for up to 2 weeks.

Yield: 44 cookies, or 22 servings of 2 cookies each.

Notes:
• If you cannot eat coconut flour, try substituting oat fiber, flax meal, or additional almond flour. Just make sure the dough is a firm cookie dough before scooping.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving of 2 cookies: Calories 89, Total Fat 8 g, Saturated Fat 2 g, Sodium 21 mg, Potassium 8 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2, Sugars 0 g, Protein 3 g. Macros: 78% fat, 13% protein, 9% carbs.

© May 28, 2018 Roxana Lopez for Aunt Rocky’s. Modified from a recipe on Ginny’s Low Carb Kitchen.