• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Course
Dessert
Cuisine
British
Servings
20 cookies
Calories
86 kcal

INGREDIENTS

1x
2x
3x
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40 g / 1/3 cup coconut flour
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80 g / 2/3 cup plus 2 tablespoons almond flour NOT ground almonds!
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40 g / 1/4 cup Sukrin Gold or sweetener of choice
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120 g butter softened
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1 tsp vanilla extract
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1 tsp almond extract
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1/4 tsp baking powder
For the glaze
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30 g / 1/4 cup coconut butter
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1 tbsp powdered erythritol
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2 tbsp cream or milk
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splash of vanilla extract
INSTRUCTIONS

Preheat your oven to 180 Celsius.
Mix all the dry ingredients, then add the butter and combine with a stick mixer or a food processor until you have a smooth dough.
Divide into 2 balls and roll out between two sheets of non-stick baking paper.
Place the dough in the freezer for 15 minutes. This is an essential step!!
Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
Bake your first batch for 5-6 minutes until the edges are just beginning to brown.
Let cool completely before glazing. The cookies are very crumbly when hot, but once they are cool they will be crispy and hardened.
For the glaze, combine all ingredients in a pot over low heat, stirring continuously. You could also do this in a microwave.
Once it is liquid, brush over the cooled cookies.
NUTRITION
Calories: 86kcal
Protein: 1.3g
Fat: 8.3g
Cholesterol: 12mg
Fiber: 1.4g
Sugar: 0.4g