Sugar-Free Sugar Cookies
Bake up sweet, crisp, buttery joy with this easy recipe that delivers classic flavors without all the carbs!
Ingredients
- 8 tablespoons butter softened
- 1 cup sweetener powdered or granulated
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups super-fine almond flour
- 2 tablespoons coconut flour
- 1 1/4 teaspoons baking powder
- Pinch of salt
Instructions
- In the bowl of a stand mixer or large mixing bowl, cream the butter and sweetener together until soft and fluffy.
- Add the egg and vanilla. Mix well.
- Add the almond flour, coconut flour, baking powder, and salt. Mix until well combined. Scrape the sides and bottom of the bowl with a rubber spatula and mix again if needed.
- Transfer the dough to a large piece of plastic wrap. Use your hands to roll the dough into a log about 1 1/2 to 2 inches in diameter. Wrap the log tightly in the plastic wrap.
- Chill the dough log in the refrigerator for a minimum of 30 minutes. If desired, you can also flash-freeze the dough for an additional 30 minutes to make it easier to handle.
- When you're ready to bake, preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Remove the dough log from the plastic wrap and cut it into 24 even slices.
- Lay the slices about 1 inch apart on the baking sheet. Bake in batches to avoid overcrowding the baking sheet. Keep the unbaked dough in the fridge between batches.
- Bake until the edges of the cookies are golden brown, their surfaces go from glossy to matte, and the centers are set but still soft, about 10 to 13 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 2 to 3 minutes. Then transfer them to a wire rack.
- Let the cookies cool completely on the wire rack before eating or frosting them.
Nutrition
Serving: 1cookieCalories: 78kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 56mgFiber: 1g
Tried this recipe?Let us know how it was!