Recipe of the Week 12/28: Snowball Christmas Cookies

Yields 26 Servings

2 1⁄2 cups almond flour
3⁄4 cups powdered erythritol, divided
1⁄4 teaspoon sea salt
1⁄2 cup butter, softened (vegan, if needed)
2 teaspoons vanilla
26 dried cranberries

Preheat your oven to 350 degrees.
Add the almond flour, 1⁄2 cup of the powdered erythritol, and sea salt to a large bowl and mix to combine. Add the
softened butter and vanilla and mix until a soft dough forms.
Using a tablespoon, scoop the cookie dough and roll into 26 balls. Place them on 2 baking sheets, spacing 1-
inch apart.
Bake for 10 minutes then let cool slightly before transferring to a cooling rack. Dust with the remaining 1⁄4 cup of
powdered erythritol (a small, fine-mesh sieve works well for this) and top each one with a dried cranberry.

Adapted from:

Nutritional Facts: 1 cookie: 95 calories, 5.5g fat (2.2g saturated fat), 9.4mg cholesterol, 22.9mg sodium, 2.2g
carbohydrate, 1.6g protein.
Recipe of the Week
Found by: Melissa Zobler BS, CPT, CPSN

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