8dropssteviaequivalent to 2 tsp of granulated sweetener
Preheat the oven to 180 Celsius / 356 Fahrenheit.
Mix your dry ingredients.
Add the softened butter, vanilla/almond extract and stevia and mix until you have a smooth dough.
Divide the dough into 2 balls and roll out between 2 sheets of baking paper.
Place the dough in the fridge for 10 minutes. This will make the dough easier to work with.
Using a small glass, a cookie cutter (or like me, an egg holder), cut your cookies.
Place cookies on a baking sheet lined with parchment paper and bake for 6 minutes or until the edges begin to brown.
Let the cookies cool completely before adding the glaze.
Warm the coconut butter in a pot or in the microwave and stir in the sweetener. You can use stevia or powdered erythritol for this.
Spoon over the cooled cookies and wait for the glaze to set before 1) eating or 2) storing in an airtight container.
Do let the cookies cool completely before handling them. They are very soft and brittle when warm, but firm up and gain a lovely crunch when they are cold.I used almond extract to flavour the cookies, because I love the taste. Vanilla extract would work equally well. If you don't have either, don't worry. You'll still get the mild coconut taste from the coconut flour and the brown sugar taste from the Sukrin Gold, if using. You could also use flavoured liquid stevia - I love either caramel or vanilla flavour. I experimented with both caramel-flavoured stevia drops and Sukrin Fibre Syrup for the coconut butter glaze. Both worked well.The coconut glaze does not become rock hard. I love the gentle coconut taste, but if you prefer, you can also mix powdered erythritol with a bit of water and a splash of vanilla. This makes a glaze that hardens a lot more.I made 40+ small cookies that weighed around 6g each (the glaze came in at around 1g per cookie).I'm calculating the nutrition info based on 1 small cookie. You decide what your portion size should be :)