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Christmas cookies
Perfect for the holiday season! These cookies are sweetened with erythritol, a natural sweetener that doesn't affect our blood sugar.
Ingredients
230 g almond flour
140 g erythritol
1/4 teaspoon sea salt
115 g butter or ghee
2 teaspoons vanilla powder
26 dried cranberries
Preparation
Preheat your oven to 350 degrees.
Add the almond flour, 100 g of the powdered erythritol, and sea salt to a large bowl and mix to combine.
Add the softened butter and vanilla and mix until a soft dough forms.
Using a tablespoon, scoop the cookie dough and roll into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
Bake for 10 minutes then let cool slightly before transferring to a cooling rack. Dust with the remaining ¼ cup of powdered erythritol (a small, fine-mesh sieve works well for this) and top each one with a dried cranberry.
Let cool completely before eating, as they will taste undercooked if you eat them while they're warm.