Cinnamon Spritz Cookies

Coconut Peanut Butter Cookies


        Makes between 35 to 70 Cookies - (It all depends on the teaspoon...heaping or not heaping.  If it is heaping it makes fewer cookies.)


  • 3 1/2 cups--Almond Flour (or your preferred flour)
  • 1 cup-- Swerve (or your preferred sugar substitute)
  • 1/2 tsp-- Baking Powder
  • 1 Tbsp-- Ground Cinnamon
  • 2 tsp-- Vanilla Extract
  • 1 tsp-- Almond Extract
  • 3 Sticks-- Butter, salted
  • 2 -- Eggs, beaten 

  • -Instructions-
  1. Move rack to the middle of your oven.
  2. Pre-heat oven to 325*F
  3. In a small microwaveable bowl, melt the butter, and sugar substitutes at 20-30 second intervals and set aside.
  4. In a large bowl combine the almond flour, cinnamon, and baking powder. Mix until all lumps are out.
  5. Add the butter and sugar mixture to the almond flour mixture. 
  6. Then add the remaining ingredients and stir until well combined.
  7. ****TIP**** If you allow the mixture to sit for 10 minutes it becomes more dough like and less runny.
  8. Scoop out 1 teaspoon of dough at a time and roll them into balls.
  9. Transfer them onto a lined baking sheet. Be sure to space them at least 2” apart. I use two fingers as a measuring tool.  They will spread out.
  10. Bake for 10-12 minutes or until the edges are golden brown. Every oven is different, so check at mid-point! 
  11. Allow these to cool for 10 minutes before indulging! This will allow the cookie to harden into a cookie.
  12. Keep cookies in an airtight container at room temperature for up to 3 weeks!
  13. *****TIP****Freeze any un-used dough for future use.

***Please note: These Macros are estimates according to the ingredients I used.***  

Video Recipe

Shortbread Cookies