Tuesday, November 6, 2018

sugar free almond flour sugar cookies

Sugar cookies are our favorite!
But this year we are trying to cut down on our sugars and carbs, so I have opted for a slightly healthier version than the usual.

I just discovered Swerve sugar substitute and I am really liking it. It also comes in a confectioners version which is also very tasty. 

So for these sugar free almond flour sugar cookies, I would recommend swerve, but you can certainly use splenda or something similar.

Also, make sure your almond flour says "blanched" and the finer the better. 

No one will ever know these are less calories than the others. Your secret is safe with me!

Yield: 30


prep time: 40 minscook time: 15 minstotal time: 55 mins


  • 1/2 cup butter softened
  • 1/4 cup softened coconut oil
  • 3/4 cup sugar substitute such as swerve or splenda
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon  salt
  • 2 1/4 cups blanched almond flour {packed tightly}
  • 1/2 cup coconut flour


  1. In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar substitute.  Add the eggs, vanilla and almond extract, mix until combined.
  2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time.
  3. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.
  4. Preheat the oven to 350F. Line a baking sheet with parchment paper, or spray with cooking spray.
  5. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.
  1. Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.
  2. Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack.
  3. Frost with your choice of frosting and enjoy!

Created using The Recipes Generator

Perhaps you are going to a cookie exchange, or just love to bake? 

Be sure to check out the other tasty Christmas cookies by clicking on the links below.

The Perfect Soft Gingerbread Cookies by Ella Claire | Classic Sugar Cookies by Nina Hendrick Design Co. | Plaid Sugar Cookies by Craftberry Bush | Buttery Shortbread Cookies with Icing Sugar by A Burst of Beautiful | German Chocolate Cake Cookies by City Farmhouse Cranberry Orange Walnut Tassies by Inspired by Charm | Eggnog Gooey Butter Cookies by Julie Blanner | All Natural Orange Almond Cookies by Tidbits | Choco-mallow Peppermint Cookies by Summer Adams Designs | Nutella Stuffed Chocolate Chip Cookies by Love Grows Wild Paleo Chocolate Cranberry Cookies by Nesting with Grace | Raspberry Gingersnap Sandwiches by anderson + grant | Christmas Tree Gingerbread Cookies by Rooms for Rent | Large Thumbprint Cookies by So Much Better with Age | Rum Balls by Tidy Mom Countdown to Christmas Cookies by House 214 Design | GF + DF Gingerbread Sugar Cookies by Zevy Joy | Christmas Shortbread by Boxwood Avenue | Double Chocolate Christmas Cookies by Nest of Posies | Almond Sugar Cookies by My Sweet Savannah M&M Peanut Butter Cookies by Sweet C's | Rustic Granola Cookies by Farmhouse on Boone


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