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Almonddoodle Cookies
Crisp, snappy, sweet, yes its a cookie

1-1/2 cups of blanched white almonds ground up in a food processor till flour like
3/4 cups of Erythitol
1/2 teaspoon salt
1 tsp cream of tartar
1/2 cup of coconut oil
1/2 tsp of vanila
1/2 tsp baking soda
1 egg

grind up the blanched skinless almonds in a food processor till flour like, should be 1-1/2 cups, set aside.

Then grind up 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanila, finally the almonds. The dough was a little sticky but formed a ball in my food processor.

Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled.

What a treat a cookie with my coffee in the morning.
These sound delicious! I just might try to make these. I am not much of a baker and I don't cook very well, but this recipe looks easy!
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