1cup227g grass-fed butter, ghee, or palm shortening, softened
6Tbsppowdered maple sugarplus more for rolling (easy recipe in notes above, see notes for low carb/keto option)
2tspvanilla extract
1cuptoasted walnutsfinely chopped, cooled to room temperature
Instructions
Preheat oven to 350ºF (177ºC). Line a cookie sheet with parchment paper.
In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, and sea salt.
In a large mixing bowl, mix together room temperature butter, powdered sugar (sifted), and vanilla using a spatula. You'll need to kind of press it against the sides as you mix. If you feel like you can just mix it right up without pressing it into the sides to mix, then your butter is too soft and the cookies will spread when baked.
Pour cooled walnuts and flour mixture in to the large bowl and stir everything together until well combined and the dough starts to stick together.
Use a cookie scoop or spoon to scoop out dough. Roll in your hands to make 1 inch (2.5cm) balls (pressing/packing a bit). You really want these to be uniform size so that they bake at the same rate.
Place on lined cookie sheet and place in freezer for 15 minutes. DON'T FORGET THIS STEP!
Bake for 14-16 minutes or until set and light brown on the bottoms but not browned on top. Mine are done right at 15 minutes.
Allow to cool on a wire rack for about 5 minutes or until just cool enough to handle.
Roll in powdered sugar, then place back on the wire rack.
When they are completely cooled, roll in sugar again. If you are looking to reduce the amount of sugar a bit, just sprinkle with powdered sugar instead at the end instead of rolling.
Store at room temperature in an air-tight container for up to 1 week.
Notes
*Make sure to pack the almond flour into the measuring cups, just like you would in a recipe with brown sugar. Also, make sure to remember the extra 2 Tbsp almond flour here! Really the best way to make this recipe (and all of my recipes) is by weighing the ingredients on a food scale. That will give you the most precise results.Be sure that the butter is softened, but not too soft. It should still be slightly cold. Another way to think about it - it should have some structure too it and not be greasy and super spreadable. Think the consistency of cold cream cheese.