Christmas Cookies for Diabetics
Soft, chocolatey almond-flour cookies flavored with refreshing mint and finished with a generous coating of powdered sugar substitute. These festive cookies offer a lower-sugar option suitable for holiday gatherings.
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Ingredients
For the Cookies:
- 1 large egg
- 1¾ cups finely ground almond flour
- ½ cup butter softened to room temperature, approximately 68–70°F
- ¼ cup unsweetened cocoa powder
- 1 teaspoon mint extract
- ½ teaspoon salt
- ½ cup powdered confectioners-style sugar substitute such as Swerve Confectioners
For the Coating:
- 1 cup powdered confectioners-style sugar substitute
Instructions
- Beat the room-temperature butter in the bowl of a stand mixer for several minutes, until smooth and creamy.
- Add the ½ cup confectioners-style sugar substitute and continue beating until the butter mixture becomes light, fluffy, and thoroughly combined.
- Crack in the egg and pour in the mint extract. Mix for another 1–2 minutes, or until the ingredients form a smooth, uniform mixture.
- In a separate mixing bowl, stir together the almond flour, unsweetened cocoa powder, and salt.
- Gradually incorporate the dry ingredients into the butter mixture while the mixer is running. Continue beating until a dough begins to form.
- If the mixture remains overly dry or does not hold together, add water 1 tablespoon at a time until the dough reaches a cohesive consistency.
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Shape the prepared dough into balls measuring approximately 1 inch in diameter and arrange them on the lined baking sheets.
- Bake for 12 minutes, or until the cookies feel firm when gently touched. Remove them from the oven and allow them to cool for approximately 5 minutes.
- Pour about ½ cup of the confectioners-style sugar substitute into a shallow bowl. Roll the slightly cooled cookies in the sweetener until evenly coated.
- Leave the coated mint-chocolate cookies to cool completely before serving.