Sugar free cut out cookies
These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
Servings: 20 cookies
Calories: 86kcal
Ingredients
- 40 g / ⅓ cup coconut flour
- 80 g / ⅔ cup plus 2 tablespoons almond flour NOT ground almonds!
- 40 g / ¼ cup Sukrin Gold or sweetener of choice
- 120 g butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon baking powder
For the glaze
- 30 g / ¼ cup coconut butter
- 1 tablespoon powdered erythritol
- 2 tablespoon cream or milk
- splash of vanilla extract
Instructions
- Preheat your oven to 180 Celsius.
- Mix all the dry ingredients, then add the butter and combine with a stick mixer or a food processor until you have a smooth dough.
- Divide into 2 balls and roll out between two sheets of non-stick baking paper.
- Place the dough in the freezer for 15 minutes. This is an essential step!!
- Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
- Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
- Bake your first batch for 5-6 minutes until the edges are just beginning to brown.
- Let cool completely before glazing. The cookies are very crumbly when hot, but once they are cool they will be crispy and hardened.
- For the glaze, combine all ingredients in a pot over low heat, stirring continuously. You could also do this in a microwave.
- Once it is liquid, brush over the cooled cookies.
Nutrition
Calories: 86kcal | Total Carbohydrates: 2.4g | Protein: 1.3g | Fat: 8.3g | Cholesterol: 12mg | Fiber: 1.4g | Sugar: 0.4g