Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar-free marshmallow fluff
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
- In a separate bowl, cream together the softened butter and erythritol until fluffy.
- Add the eggs and vanilla extract to the butter mixture and mix until well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms.
- Scoop the dough onto the prepared baking sheet, forming small circles about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Remove from the oven and let cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling by whipping the heavy cream until soft peaks form and then fold in the marshmallow fluff.
- Once the cookies are cool, spread a generous amount of filling onto the flat side of one cookie and top with another cookie, creating a sandwich. Repeat with remaining cookies.
Notes
- Store the prepared cookies in an airtight container for up to a week.
- For a richer flavor, substitute some of the butter with cream cheese.
- Feel free to add chocolate chips or nuts for extra texture.