Sugar Free Almond Cookies

Buttery cookies with a sandy cookie texture dotted with crunchy slivered almonds are the perfect low carb treat for cookie lovers. They're a great alternative to oatmeal cookies if you are transitioning into the low carb lifestyle.

Course Dessert

Cuisine American

Keyword gluten free

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 214kcal

Author Brandy

Equipment

Ingredients

1.5 cups almond flour / (354.88g)
1 cup sliced almonds / (120g) or chopped almonds- use a food processor or blender to make chopping easy.
1/2 cup Allulose (91g)
1.5 tsp baking powder
1 tsp salt
2 eggs
1/2 cup butter (113.5g) melted and cooled
1 tsp almond extract
1/2 tsp xanthan gum *optional
1 tbsp lemon zest *optional but good and "seasonal flavor".

Instructions

Preheat the oven to 350F and line a cookie sheet with parchment paper
Combine all the dry ingredients EXCEPT 1/3 cup of chopped (sliced) almonds together in a mixing bowl. Combine all wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients to make a dough. Chill in the fridge for 30 minutes or so and roll into 12 evenly sized balls.
Press each dough ball into the remaining bowl of chopped almonds and slightly flatten. The almonds should stick nicely with a bit of pressure.
Place on cookie sheet and bake for 12-15 minutes until slightly golden.
Let the cookies cool completely before moving or tasting.
Store at room temp for 4-5 days (lol, they'll never last that long).
Freeze for up to 2 months in an airtight container if keeping for a later date.

Notes

The nutritional info is based on making 12 cookies. One cookie is considered one serving.

Nutrition