Aunt Rocky’s Easy No-Roll Sugar-free Cookies (Gluten-free, Low Carb)

Preheat oven to 325°F. Line a large baking sheet with a silicone mat or parchment, set aside.

In a medium mixing bowl, melt butter in microwave. Add egg, vanilla and sweetener, whisk thoroughly. Add dry ingredients and quickly whisk or stir all together. The dough thickens fast.

Use a 1-tablespoon cookie scoop to drop balls of dough on the baking pan, leaving at least a full inch between cookies. With wet fingertips, press the cookies out flat until they are about 2-inch rounds.

Bake for 18 minutes, or until edges are beginning to brown. If you want a sugary coating, quickly sprinkle more granulated Swerve on the tops and press lightly while cookies are still hot.

Transfer to cooling rack. These cookies are very soft when they come out of the oven, but crisp up as they cool.

Notes:
1. Yields 24 cookies, about 2 inches in size.
2. For a dairy-free option, use coconut oil or non-dairy butter substitute in place of butter.
3. 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.
4. 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 cookie: Calories 37, Total Fat 3 g, Saturated Fat 0 g, Sodium 10 mg, Potassium 3 mg, Total Carbohydrate 1 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 0 g, Protein 2 g. Macros: 77% fat, 23% protein, 0% carbs (rounded down).

© April 5, 2018 Roxana Lopez for Aunt Rocky’s