You have a choice of serving this mushroom salad warm or cold. I frequently utilize button mushrooms because they are widely accessible all year long.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup almond flour
- ½ cup finely ground pecans
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter
- ¼ cup erythritol
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup coconut flour
Instructions
- Combine almond flour and ground pecans in a skillet over medium heat and cook until golden and fragrant, 3 to 6 minutes. Remove from heat. Whisk cinnamon, salt, and nutmeg into the skillet. Set aside to cool.
- Combine butter and erythritol in a large bowl; beat using an electric mixer until smooth and creamy. Stir in egg and vanilla extract. Mix in almond flour mixture and coconut flour; stir until dough forms. Form into a roll, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cut dough roll into 24 cookies and place on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 79 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I just did not like the texture of these cookies. They had a good flavor but the texture was too grainy.
These turned out good! I wasn’t too sure what size to form the log, so I ended up rolling it to about 14″ long and I found the cookies were a little thick – next time I’ll roll it to approximately 12″. Or another option is to just flatten them a bit when you put them on the baking sheet. The flavor is good, but I might cut back on the salt, or use unsalted butter. Lots of options for swapping out flavors by using different spices and extracts. These aren’t very sweet, but I like them that way. I baked these for 12 minutes and they were perfect. I put the extras in the freezer and they are SO good right out of the freezer!