INGREDIENTS
Cookie Ingredients:
½ cup (2oz/60g) finely ground almond flour
6 tbsp
(2.8oz/80g) granulated erythritol
1
egg
5 tbsp
(1oz/30g) baking cacoa powder (dutch processed cacoa powder)
2 tbsp
(1 fl.oz/28ml) vegetable oil (I recommend avocado oil)
1 tsp
sugar-free vanilla extract
½ tsp (gluten-free) baking powder
1 pinch
salt
Vanilla Cream Ingredients:
⅓ cup (3oz/90g) soft butter
3 tbsp
(0.6oz/18g) powdered erythritol
1 tsp
sugar-free vanilla extract
1
vanilla pod, scraped