Looking for the perfect sweet treat this Christmas but trying to avoid sugar and carbs? These Sugar Free Cookies with Almond Flour, Honey and Cinnamon are just what you need! Whether you are gluten free, on the GAPS diet or simply trying to cut down on processed foods such as white sugar, these cookies will give you that perfect hit of sweetness you are craving without compromising on your health goals.
These cookies are soft and chewy with a nutty flavour from the almonds. They are perfectly sweetened with honey and are delicately spiced with the warming flavour of cinnamon. What’s more they are incredibly quick and easy to make! While I created them with my family members who are on a GAPS diet in mind, they have been a hit with everyone, family and friends alike. In fact, I don’t seem to be able to make enough of them, they disappear from the cookie tin at an alarming rate!
If you are looking for festive inspiration, they would go perfectly with this Sugar Free Raspberry Sorbet as part of your Christmas Menu this year!
Ingredients Needed to Make Sugar Free Cookies with Almond Flour, Honey and Cinnamon
As you will see, these cookies have very few ingredients. But don’t be fooled, those ingredients go together so well and create a perfectly balanced cookie that you will want to make again and again.
- 3 egg whites
- 300g almond flour
- 200g honey
- 1/4 tsp salt
- 2 tsp cinnamon
- Whole almonds to decorate
Eggs
Only egg whites are used in this recipe, and that is what makes the cookies so soft and chewy. I always try and buy organic or free range eggs.
Almond Flour
Almond flour, or ground almonds, is a staple ingredient for GAPS diet baking and I use it in a lot of my recipes. I try and buy it in bulk to keep the cost down since it can be pricy.
Honey
I love to use honey as a sweetener. It is a much healthier choice than processed white sugar and I think the flavour goes especially well in this particular recipe.
Salt
Adding a dash of salt to sweet recipes always helps to bring out the flavours and this recipe is no exception.
Cinnamon
The gentle warmth of cinnamon is really what bring these cookies to the next level. You could experiment with other spices such as nutmeg or ginger for more of a gingerbread flavour but I like to keep it simple with cinnamon. The subtle spice makes it the perfect cookie to serve all Autumn and Winter long but especially at Christmas.
How to Make Sugar Free Cookies with Almond Flour, Honey and Cinnamon
These cookies are so quick and easy to make, the most difficult part is waiting for them to cool down so that you can eat one!
First, preheat the oven to 180°C.
Next, separate your eggs. Keep your egg yolks in an air tight container in the fridge – they can be used to make mayonnaise or hollandaise sauce for example.
Add the almond flour, honey, salt and cinnamon to the egg whites and mix with a wooden spoon until fully combined.
Next, make small balls of dough and place them on a baking sheet. You can either make the balls by rolling a spoonful of dough by hand (wetting your hands first will help to prevent the dough from sticking). Or, and this is my preferred method, you can make balls with a small cookie dough scoop. I find that if the dough is compacted into the cookie dough scoop, it creates the perfect shape for the cookie. Have a cup of water close by and wet the cookie dough scoop regularly so that the dough does not stick to it.
Press a whole almond into the top of each cookie dough ball, making sure to press it down enough so that it stays in place during baking.
Bake in the preheated oven for 15 minutes until golden brown.
Leave to cool before serving.
Serving Sugar Free Cookies with Almond Flour, Honey and Cinnamon
These cookies are the perfect companion to a hot cup of coffee or Christmas tea in the afternoon. They would also go very well with a light dessert such as this Sugar Free Raspberry Sorbet. As a matter of fact, they would be the perfect addition to your Christmas menu this year! They are also great to add to your kid’s lunch box so they can enjoy a healthy sweet treat at school.
How to Store Sugar Free Cookies with Almond Flour, Honey and Cinnamon
These cookies store very well in an air tight container at room temperature for 5-7 days, perfect for making in advance to having on hand for festive parties or last minute get-togethers.
Which Diets are these Cookies Suitable For?
These sugar-free cookies with almond flour, honey, and cinnamon are perfect for a variety of dietary needs or preferences:
- Gluten-Free: Made with almond flour, these cookies are naturally free of gluten and suitable for those with gluten sensitivities or celiac disease.
- Dairy-Free: This recipe contains no dairy, making it ideal for those avoiding milk and milk products.
- Grain-Free: Free from any grains, they align with grain-free diets.
- Paleo-Friendly: Using almond flour and honey makes these cookies a great treat for anyone following the Paleo diet.
- GAPS Diet: These cookies are GAPS-compliant, using only ingredients that are easy to digest and free from processed additives.
Notes on Dietary Limitations:
While these cookies suit many diets, they may not be suitable for everyone:
- Not Vegan: This recipe includes egg whites and honey, which are not vegan-friendly.
- Not Keto: Although almond flour is low-carb, the honey makes these cookies higher in carbs than keto diets typically allow.
- Contains Nuts: Almond flour means these cookies are not suitable for those with nut allergies.
These cookies are the perfect combination of simplicity, flavour and originality and will bring something special to any Christmas table. Have you made them? Let me know in the comments below, I love to hear from you!
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If you are looking for more gluten free and allergy friendly sweet treats, check out these recipes!
Sugar Free Cookies with Almond Flour, Honey and Cinnamon
Ingredients
- 3 egg whites
- 300 g almond flour
- 200 g honey
- 1/4 tsp salt
- 2 tsp cinnamon
- Whole almonds to decorate
Instructions
- Preheat the oven to 180°C.
- Separate your eggs. Keep your egg yolks in an air tight container in the fridge – they can be used to make mayonnaise or hollandaise sauce for example.
- Add the almond flour, honey, salt and cinnamon to the egg whites and mix with a wooden spoon until fully combined.
- Make small balls of dough and place them on a baking sheet. You can either make the balls by rolling a spoonful of dough by hand (wetting your hands first will help to prevent the dough sticking). Or, and this is my preferred method, you can make balls with a small cookie dough scoop. I find that if the dough is compacted into the cookie dough scoop, it creates the perfect shape for the cookie. Have a cup of water close by and wet the cookie dough scoop regularly so that the dough does not stick to it.
- Press a whole almond into the top of each cookie dough ball, making sure to press it down enough so that it stays in place during baking.
- Bake in the preheated oven for 15 minutes until golden brown.
- Leave to cool before serving.
- Serve with a hot drink as an afternoon snack or as an addition to dessert.
- Store in an air-tight container at room temperature for 5-7 days.
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