The holiday season is here, and with it comes the joy of baking festive treats! But who says holiday baking can’t be healthy? This sugar-free Christmas cookie recipe is perfect for indulging in the holiday spirit without the guilt. Whether you’re baking for yourself, your family, or friends, these cookies are guaranteed to be a hit.
Cookies:
2 cups almond flour
1/4 cup coconut flour
1/2 cup unsalted butter (softened) or coconut oil for dairy-free
1/3 cup stevia or monk fruit sweetener (adjust to taste)
1 large egg (or flax egg for vegan option: 1 tbsp flaxseed meal + 2.5 tbsp water)
1 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt
Sugar-Free Icing:
1/2 cup powdered stevia (or a blend like stevia-erythritol)
2 tbsp heavy cream or coconut cream (for dairy-free)
1/2 tsp vanilla extract (or almond extract for variety)
1-2 tbsp unsweetened almond milk or water (adjust for desired consistency)
Optional: Natural food coloring for decorating
For the Cookies:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Cream Butter and Sweetener: In a separate large bowl, beat the softened butter and sweetener until light and fluffy.
Add Egg and Extracts: Mix in the egg (or flax egg) and vanilla extract.
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
Shape the Cookies: Roll the dough out between two sheets of parchment paper to about 1/4 inch thickness. Use festive cookie cutters to create shapes.
Bake: Place cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are slightly golden. Be careful not to overbake.
Cool: Allow the cookies to cool completely before decorating.
For the Icing:
Sift the Stevia Powder: To avoid clumps, sift the powdered stevia into a bowl.
Mix Base Ingredients: In a medium mixing bowl, combine the powdered stevia with the heavy cream and vanilla extract. Stir until the mixture comes together.
Adjust Consistency: Gradually add almond milk or water, 1 teaspoon at a time, until the icing reaches your desired thickness. For a thicker consistency (ideal for piping), use less liquid. For a thinner glaze, add more liquid.
Add Coloring (Optional): Divide the icing into separate bowls and mix in a few drops of natura food coloring to create festive colors.
Decorate: Use immediately to frost or pipe onto your cookies. If the icing thickens while working, stir in a few drops of liquid to loosen it.
For crunchier cookies, bake an additional 1-2 minutes, but watch them closely to avoid burning.
Experiment with flavors! Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, holiday spice twist.
Make it a fun family activity by letting kids decorate with sugar-free toppings like unsweetened coconut flakes or sugar-free chocolate chips.
Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Keep any leftover icing in an airtight container in the fridge for up to 3 days. Re-mix and adjust consistency with a bit of liquid before using.
These sugar-free Christmas cookies are proof that you can enjoy the magic of the holiday season while sticking to your health goals.
Happy baking and happy holidays!
Shawn
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