Description
Deliciously soft, lightly spiced cookies made with almond and coconut flours, perfect for the holidays without the sugar spike.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or other sugar substitute)
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: sugar-free chocolate chips or nuts for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt until even.
- In another bowl, combine applesauce, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If desired, fold in sugar-free chocolate chips or nuts.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 1.5 inches apart. Flatten them slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until the edges turn light golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature, 10 days in the refrigerator, or up to 3 months in the freezer. Measure flours properly to avoid dry dough, and adjust moisture as needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 0.4g
- Sodium: 95mg
- Fat: 4.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3.6g
- Fiber: 1.8g
- Protein: 2.6g
- Cholesterol: 0mg