These cookies are a delightful treat that combine warm cinnamon and sweet vanilla without any added sugar. Perfect for satisfying your sweet tooth in a healthier way, they’re easy to make and absolutely delicious.
Start by toasting the almond flour and ground pecans in a skillet over medium heat. Cook them for about 3 to 6 minutes, stirring often, until they turn golden and smell nutty. Take the skillet off the heat, then whisk in the cinnamon, salt, and nutmeg. Let this mixture cool while you get everything else ready.
In a large bowl, beat the butter and erythritol together with an electric mixer until the mixture is smooth and creamy. Then, add the egg and vanilla extract and mix until combined. Fold in the toasted almond flour mixture along with the coconut flour, stirring until the dough comes together.
Shape the dough into a log, wrap it tightly in plastic wrap, and pop it in the fridge for about an hour to firm up. When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into about 24 even cookies and place them on the baking sheet. Bake for 12 to 15 minutes, or until the edges are just starting to turn golden. Let the cookies cool a bit before enjoying!
- Use room temperature ingredients to help everything mix evenly.
- Chill the dough before baking to prevent spreading and keep the cookies thick.
- Watch the baking time closely to avoid overbaking; cookies should be soft when removed from the oven.
These cookies offer a delightful balance of warm cinnamon and smooth vanilla without any added sugar. They are perfect for anyone looking to enjoy a sweet treat while keeping their sugar intake low. Plus, they are easy to make and satisfying.
Serve these cookies with a cup of hot tea or coffee for a cozy snack. They also pair well with unsweetened almond milk or a dollop of Greek yogurt for added creaminess. Enjoy them as a guilt-free dessert anytime.
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, keep them in the fridge or freeze them in a sealed bag for up to three months. Let frozen cookies thaw at room temperature before serving.
