STRAWBERRY COOKIES

• 1 c Almond flour
• ½ c Erythritol
• ¼ c I Can’t Believe It’s Not Butter melted
• 1 tsp Vanilla extract
• ½ tsp Almond extracti
• ½ c Macadamia nuts
• ½ c Chopped fresh strawberries

1. Preheat the oven to 350 degrees
2. In a mixing bowl, beat together the melted butter, erythritol, vanilla and almond extracts until smooth and creamy
3. Add in the almond flour, and mix until combined into a crumbly moist dough
4. Fold in the macadamia nuts.
5. Gently fold in the chopped strawberries, careful not to over mix or mash them
6. Form the dough into 10 equal sized balls, and place them on a parchment lined baking sheet
7. Flatten the balls into cookie shapes, and shape the edges together with your hand as you flatten them
8. Bake for 10-12 minutes until lightly browned on the edges and cooked all the way through

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 10
4 Weight Watchers points per cookie