Bake soft and delicious sugar-free Christmas cookies with almond flour, oats, and coconut flour. A perfect gluten-free option.
Equipment
- Convection oven
Ingredients
Cookie Dough
- 2 eggs
- 2 tbsp almond milk
- 2 tbsp melted butter
- ½ tsp vanilla extract
- 4 tbsp erythritol
- 1 cup almond flour
- ¾ cup almond flour
- ¾ cup coconut flour must be flour, not shredded coconut
- 1 cup oat flour finely ground oats
Sugar-Free Vanilla Glaze
- ¼ cup almond milk
- 2 tbsp tapioca starch the glaze should be thick, add more if needed
- ½ tsp vanilla extract
Instructions
Cookie Dough
In a bowl, whisk together the wet ingredients: eggs, almond milk, vanilla extract, and melted butter.
In another bowl, mix the dry ingredients: erythritol, almond flour, coconut flour, and oat flour.
Combine both mixtures and knead the dough with your hands until smooth.
Place the dough ball on a non-stick surface, such as plastic wrap.
Refrigerate for 10–15 minutes.
Divide the dough into two portions and roll each out with a rolling pin until thin and even.
Cut out cookies using cookie cutters, ideally in festive holiday shapes.
Preheat the oven to 180°C (350°F). Bake for 10 minutes, then flip the cookies and bake for another 8 minutes.
Remove from the oven when the edges are golden brown and allow to cool completely.
Sugar-Free Vanilla Glaze
Heat the almond milk in a small saucepan over low heat. Reserve a small amount in a separate cup to dissolve the tapioca starch.
Once the milk is warm, add the tapioca mixture and cook for about 10 minutes, stirring constantly to prevent sticking.
When the mixture thickens, remove from heat. Allow it to cool slightly, then add the vanilla extract.
Let the glaze cool completely.
Transfer to a squeeze bottle and refrigerate for at least 2 hours.
Decorate the cooled cookies with the glaze and let them set before serving.
Nutrition
Calories297 kcal
Carbohydrates29 g
Protein10 g
Fat19 g
Saturated fat5 g
Cholesterol48 mg
Sodium80 mg
Potassium73 mg
Fiber8 g
Sugar2 g
Vitamin A147 IU
Calcium81 %
Iron2 mg
