I use Swerve as the sugar replacement, it’s made mostly of Erythritol, found in a lot of sugar-free gums and mints, you can find it in most health food stores or I added an online link below, it comes in Granular, Confectioners and Brown and measures the same as regular sugar. It doesn’t seem to cause gastric issues some sugar replacements cause but you don’t test it by eating the whole batch of cookies in one sitting. I cut out some of the ingredients that I try and limit on my plan in this recipe. So they should be a great holiday treat for those of you that are on a keto, low carb or diabetic diet but of course, as always run them by your health professionals for their thumbs up… better yet bring them a batch.
Are they your Grandma’s Christmas cookies? No, but those probably have oodles of sugar, butter and white flour in them. These really are a great alternative for traditional sugar cookies and I think Grandma might even fight you for the last one.
Shelly’s Sugar-Free Almond Christmas Cookies
1 cup Almond Flour (not meal)
2 Tablespoons Coconut Flour
1/2 teaspoon Baking Powder
1/8 teaspoon Sea Salt
1/4 cup Butter, softened
1/4 cup Swerve, Granular
1 Large Egg, beaten
1 teaspoon Vanilla Extract
Glaze
3 Tablespoons Swerve, Confectioners
1 Tablespoon Milk, any
1/8 teaspoon Lemon Extract (you can sub any flavor Almond, Vanilla)
Holiday Nonpareils (optional)
Preheat oven to 325. Line a baking sheet with parchment paper. Mix together the almond flour, coconut flour, baking powder, and salt. Cream softened butter with the Swerve until combined. Mix in the egg and vanilla extract. Add dry ingredients and mix until the dough comes together. Roll the dough into 1 to 1-1/2 inch balls and place 1 inch apart on the parchment lined baking sheet. Press the balls down with the palm of your hand to about 1/2 inch thick.
They puff a bit but don’t spread. Bake about 18-20 minutes, until just barely beginning to firm up and are lightly golden on the bottom. Remove and let cool on the pan. They will firm as they cool. Makes 16-20 cookies.
Make the glaze: mix the Confectioner’s Swerve, milk, and extract together till well combined. Dip the top of the cookies into the glaze and sprinkle with nonpareils.
The glaze sets pretty quick… so dip and sprinkle each cookie, don’t dip all then go to sprinkle because your sprinkles will roll off… or alternatively if you are not a fan of glaze you can melt Sugar-Free Chocolate Chips to dip or drizzle over cookies.
Here’s our Christmas tree this year. I love my mixed up ornament tree. There is a story behind every ornament and as we decorate we remember the people, times or places they represent. Wishing everyone Happy Holidays filled with wonderful memories.
