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Sugar Free Sweetened Condensed Milk Cookies

Servings: 30 cookies


INGREDIENTS

  • 100 g (1 cup)   almond flour  
  • 40 g (1/4 cup)   coconut flour  
  • 4 g (1 tsp)   glucomannan  
  • 100 g (3 ½ oz) easy keto vegan butter or unsalted butter of your choice – frozen
  • 6 g (1 tsp)   salt  – ground very fine OPTIONAL: only if using an unsalted butter
  • 80 g (1/3 cup) sweetened condensed milk,  Dairy free or  Sugar Free 
  • 20 g (4 tsp) sweetened condensed milk, Dairy Free or Sugar Free – chilled so it is slightly thickened for cookie filling
  • Chocolate cookies
  • 4 g (2 tsp)   cocoa powder  (Dutch processed)

DIRECTIONS

  • 1.   Into a mixing bowl add the almond flour, coconut flour, glucomannan and salt. Whisk to combine

  • 2.   Grate about one third of the cold butter into the dry ingredients. Toss to coat the butter. Grate a second third of butter, toss to coat the butter, and repeat with the last third of butter

  • 3.   Using your fingers, roll the butter and dry ingredients until all the butter has been incorporated and has a granular appearance

  • 4.   Pour the sweetened condensed milk over the crumbs and work into a dough with a spatula. If making the chocolate version, add the cocoa powder to the sweetened condensed milk and stir to combine well before pouring over the crumbs. Gently knead the cookie dough into a ball

  • 5.   Place the dough between two sheets of parchment paper. With a rolling pin, roll the dough to an even ¼ inch or about 0.6 cm thick. Using a 1 ½ inch or 3.5 cm cookie cutter, cut out all your cookies. Place the cookie cut-outs onto a parchment-lined baking sheet

  • 6.   Use a smaller cookie cutter, which is about ½ inch or 1.5 cm, to cut the center holes in half of the cookies

  • 7.   Place the cookie sheet into the middle position of a 320 F or 160 C preheated oven. Bake for exactly 10 minutes. Remove the tray and let the cookies cool for 15 minutes before transferring onto a cooling rack

  • 8.   Flip the solid cookies so the top of the cookie is placed down on the cooling rack. Match and line each solid cookie with the donut shaped cookie. Place the chilled Sugar Free Sweetened Condensed Milk, or the Dairy Free Sweetened Condensed Coconut Milk into a piping bag. Squeeze out, to the center of the solid cookie, the condensed milk, so that it covers about half of the solid cookie. Place the donut shaped cookie over the condensed milk and press down lightly so the condensed milk fills the center hole. Repeat until all the cookies have been filled and assembled

  • 9.   Place the tray of assembled cookies into the refrigerator for about 15 – 20 minutes before serving. Store in an airtight container lined with paper towel and place in your refrigerator. The cookies will keep for 5 days. Enjoy!

MACRONUTRIENTS CHARTS


Recipe tags: Banting cookies, butter cookies, celiac cookies, dairy free sweetened condensed milk, diabetic cookie recipe, gluten free cookies, keto chocolate cookies, keto cookies, keto dessert, keto milk cookies, keto snack, keto sweetened condensed milk, keto sweetened condensed milk cookies, keto treats, low carb chocolate cookies, low carb condensed milk cookies, low carb cookies, milk cookies, sugar free cookies, sugar free sweetened condensed milk, vegan cookies
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  • By Angela Wilkes
  • Cuisine: American
  • Category: Desserts
  • Created: June 27, 2020

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