1
Preheat oven to 150C/300F.
2
In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.
3
Add the butter and rub into the dry ingredients until fully combined.
4
Add the egg and mix well.
5
Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands.
6
Leave a gap between the cookies as they will spread slightly.
7
Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you are using the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and they are completely browned.
8
Leave to cool before storing in an airtight jar, or using as a cheesecake base.