Description
Delightful cookies that embody the festive spirit of Christmas while being diabetic-friendly.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup erythritol or preferred sugar substitute
- 1/4 cup coconut oil, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup dried fruit (unsweetened cranberries or raisins)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine almond flour, coconut flour, baking soda, salt, and ground cinnamon.
- In a separate bowl, whisk together erythritol, melted coconut oil, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Fold in chopped nuts and dried fruit.
- Scoop tablespoon-sized portions and roll into balls, placing them on a lined baking sheet with space in between.
- Flatten each ball slightly with your palm.
- Bake for about 12-15 minutes or until edges turn golden brown.
- Allow cookies to cool on a wire rack.
Notes
For added sweetness, sprinkle powdered erythritol on top before serving. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg