Low-carb cookies

Ingredients for 1 servings:

• 50 g almond butter
• 30 g butter
• 55 g xylitol (sugar substitute)
• 35 g erythritol (sugar substitute)
• 50 g almond flour
• 10 g guar gum
• some vanilla powder

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 14 minutes; Total time approx. 2 days 29 minutes

Cookies that deserve their name

Preheat the oven to 165°C (top/bottom heat). Place a sheet of parchment paper on the baking sheet and set aside. Weigh the dry ingredients. Melt the butter in a small saucepan, then stir in the xylitol and erythritol thoroughly. Remove the pan from the heat. Add the almond butter and the measured dry ingredients and immediately mix vigorously with a fork. Immediately transfer the resulting batter to the baking sheet and spread it very thinly with your fingers or a spoon. This amount won’t make a whole baking sheet, so leave a small portion free. The batter may be a bit crumbly, but this will change in the oven. Place the baking sheet on the second rack from the bottom and bake for about 13-15 minutes. Be careful during the last few minutes to prevent the batter from burning. Remove the baking sheet, let it cool briefly, and then remove the parchment paper from the baking sheet. I always use the oven rack for this, which should, of course, be cold. Now you have two options: either carefully cut the dough into small rectangles after a few minutes, or let the dough cool completely and then break it into pieces. Let the dough cool for at least 1.5 hours before placing the cookies, which are still soft at this point (although this will change), in a container that is as airtight as possible. Place a small jar of raw rice grains inside and let the cookies rest for 2 days. This will turn the cookies, which will still be soft after baking, into crispy ones. If you want beautiful cookies, you can of course form small balls from the raw dough and then press them flat on the baking sheet. You can also sprinkle desiccated coconut or pieces of nuts on the dough before baking, but be careful, they burn easily after baking.