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Sugar Free Cookies

ALMOND COOKIES

INGREDIENTS:

METHOD:

Preheat oven to 180dc.
In a medium bowl, stir together the almond flour, coconut flour, baking soda and salt with the fork and set aside.
In a stand mixer add butter, granulated sweetener, almond butter and vanilla extract, beat everything together until light, fluffy and well combined over medium speed.
Add egg and beat on low speed until well incorporated.
Add flour mixture to the butter mixture and beat briefly until soft cookie dough forms.
Cover the cookie dough bowl with the cling wrap and refrigerate for 30 minutes.
Line a baking tray with a parchment paper and set aside for later use.
Divide and roll the dough into 8 balls then place them 4inch apart on the prepared baking tray. Press the cookies down lightly with the palm of your hand or with the fork.
Sprinkle some sliced almond on top of the dough and then press them slightly with the fork into the dough..
Bake the cookies for 10-15 minutes or until the surface of the center of the cookies no longer appears wet ( The center of the cookies will be very soft but will continue to cook as they sit on the baking tray ).
Carefully transfer cookies to a wire rack to cool completely.
Store in an airtight container for up to 3 days.
Serve with a cup of tea or a glass of milk.

TIP; dough can also be divided into 16 small balls.

Chocolate chips can be used; for that after you place the cookies on the baking tray, sprinkle the chocolate chips on top of the cookies and press them slightly.
Then bake the cookies.
Coconut sugar can be used instead of granulated sweetener.

INGREDIENTS:

METHOD:

Preheat oven to 180dc.
Line a baking tray with parchment paper and set aside for later use.
In a large bowl combine the oats, flour, cinnamon, baking powder and salt, mix well with the fork.
Add raisins and sliced almond to the oats and mix well.
In a medium bowl, whisk together honey, coconut oil, milk and vanilla extract until well combined using a hand mixer.
Add the honey mixture to the dry ingredients and mix until incorporated.
Cover and refrigerate for 30 minutes.
Place 2 tablespoons of the cookie dough onto the baking tray and spread it out to about a 1cm thickness with the back of the spoon. Repeat until all of the dough is used, leaving 2inches between each cookie to allow for spreading.
Bake for 8-10 minutes or until golden in colour.
Remove the tray from the oven and let the cookies cool on the tray for 10 minutes before carefully lifting them off with the spatula and letting them cool fully on a rack.
Store in a sealed container for up to 3 days.
Serve with a cup of tea.

INGREDIENTS:

METHOD:

Preheat oven to 180dc.
Line 2 baking trays with baking or parchment paper and set aside.|
In a stand mixer add butter and sugar; beat on medium speed until pale and creamy.
Add vanilla and egg and beat again until well combined.
Sift in flour, baking soda, lemon juice and a zest of 1 lemon. Beat briefly until soft cookie dough forms.
Divide and roll cookie dough into 16 balls.
Place them onto the baking tray then press the cookies down lightly with the palm of your hand or with the fork.
Bake the cookies for approximately 12 minutes or until golden on the edges.
Carefully transfer cookies to a wire rack to cool completely.
Serve with a hot cup of tea.

TIP; instead of granulated sweetener, caster sugar can be used.

For lemon coating

METHOD;

To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
Drizzle glaze over cookies.
Leave for 10-15 minutes to set.