Sugar Free Spice Cookies

These sugar-free spice cookies are a game-changer for those watching their sugar intake. Made with almond flour and natural sweeteners, they’re a delicious and guilt-free treat.

With a perfect blend of warm spices, they’re perfect for a cozy afternoon pick-me-up or a healthy dessert option.

Ready Time

20 mins

Yields

8 servings

Ingredients

Almond flour 1 1/2 cups
Granulated sweetener 1 cup
Coconut sugar 1/4 cup
Large eggs 2
Melted coconut oil 1/2 cup
Vanilla extract 1 teaspoon
Salt 1/2 teaspoon
Baking soda 1/4 teaspoon
Ground cinnamon 1/2 teaspoon
Ground ginger 1/4 teaspoon
Ground nutmeg 1/4 teaspoon

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, granulated sweetener, coconut sugar, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.

Whisk until well combined.

In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Scoop out 8 balls of dough, about 1 tablespoon each, and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to use high-quality almond flour that is finely ground for the best texture.

If you don’t have granulated sweetener, you can substitute it with another sugar substitute like stevia or erythritol, but keep in mind that the flavor might be slightly different.

Coconut sugar adds a richer flavor, but you can omit it if you’re watching your carb count.

Use large eggs for the best results.

If you don’t have melted coconut oil, you can melt it in the microwave or on the stovetop.

Make sure to use pure vanilla extract for the best flavor.

Don’t overmix the dough, as it can make the cookies tough.

If you find the dough too sticky, add a little more almond flour.

If it’s too dry, add a little more melted coconut oil.

You can also make these cookies ahead of time and store them in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.