Can there be a day designated to making Christmas cookies in December please? Part of this holiday season is a lot of pepperminty gingerbready sugary treats but if you don’t want to lose energy and harm your immune system, you can’t reeeeally eat everything in sight. To help you maintain your progress and ability to enjoy the holidays here is a sugar-free keto recipe for sugar cookies! Great all on their own you can also find many keto and/or sugar-free frostings online to keep Christmas cookies alive all December long!
1/2 cup butter softened
1/4 cup softened coconut oil
3/4 cup monkfruit or coconut sugar
2 teaspoons vanilla
1/4 teaspoon almond extract
1/2 teaspoon baking soda
Pinch of salt
2 1/4 cups blanched almond flour
1/2 cup coconut flour
In the bowl using a mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix thoroughly.
In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 350F. Grease 2 baking sheets.
Sprinkle a clean, flat surface of parchment paper with coconut flour and roll the dough out until it is 1/4 thick. Place another piece of parchment paper on top of it to roll it out flat. Cut out the cookies with a knife or cookie cutters of your choice and keeping the dough cold! Using a spatula, transfer the cut cookies to the baking sheets.
Bake the cookies for 13-15 minutes, until lightly golden. Cool completely before frosting. Enjoy! 🍪♥️🎄