(Note that Granulated Swerve is used in the cookie but Confectioner’s Swerve is used for the icing.)
Serving Size: 1 cookie
Fat 2.3 grams
Net Carbs 9.1 grams
Protein 1.3 grams
1 cup butter softened
1 cup Swerve Granulated
1 teaspoon vanilla extract
1/2 teaspoon liquid vanilla stevia
2 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
Blend butter, Swerve, vanilla extract and vanilla stevia in a standing mixer.
Beat on medium for 3 minutes.
Beat in eggs.
Combine dry ingredients.
Gradually add to mixer with speed reduced.
Roll Tablespoons of batter and flatten and bake 10 minutes on a parchment lined baking sheet. DO NOT OVERCOOK. Remove from oven as soon as you see the edges begin to brown!
(To make cut out cookies, spread between plastic wrap and roll to 1/4 inch thickness and use cookie cutters to shape.)
Cool completely before frosting with sugar free frosting.
1/2 cup butter softened
1 cup Confectioner’s Swerve
1 teaspoon almond extract
2 Tablespoons milk
Blend, adding milk as needed to desired consistency and divide evenly onto cookies.