Cookie dough

1.   In a large mixing bowl, add and combine the butter and sweetener, beating to a light fluffy stage. Drop in the egg and vanilla, whisk to combine. Set aside

2.   Place a fine mesh sieve over the mixing bowl and drop in all the dry ingredients: almond flour, coconut flour, whey protein powder, glucomannan, baking powder and salt. Whisk to sift. Beat sweetener/butter mixture and dry ingredients to combine very well

3.   Divide the dough ball in half. Place one half of the dough between 2 sheets of parchment paper. Roll dough to about 1/8 inch or 0.3 cm thick. Shape in a 12 X 10 inch or 30 X 25 cm rectangle. Slide parchment with shaped cookie dough onto a tray and refrigerate for 30 minutes

Cinnamon Filling

4.   In a small bowl add half the sweetener and cinnamon powder, stir to combine very well. When dough has chilled, take it out of refrigerator and remove top sheet of parchment. Using a pastry brush, distribute half of the melted butter over the surface of the chilled cookie dough. Sprinkle the cinnamon sweetener mixture evenly over the surface. Hold the parchment at the longer end, and carefully and tightly roll the dough into a log. Re-wrap the log in the parchment, placing in the freezer for 10 minutes. When the dough is firm, cut into ¼ inch or 0.6 cm thick medallions

5.   Place cold cookie medallions on a parchment lined baking sheet and place into the middle position of your 300 F or 150 C preheated oven. Bake for 10 minutes. Cookies will be pale and soft. Leave to cool in the cookie sheet before using a thin metal spatula to transfer onto a cooling rack. Let rest at room temperature

6.   Repeat all the steps with the saved second half of the cookie dough and sweetener

Glaze

7.   To make the recommended but optional glaze, simply combine the sweetener and cream, stir to a creamy smooth consistency. When the cookies are at room temperature drizzle the glaze on top. Store in an airtight container in the refrigerator for up to one week, or freeze for several months. Enjoy!