13 Low-Sugar Christmas Cookie Recipes That Still Taste Sweet

The festive season is a time for joy and delicious treats, but let’s face it, holiday cookies can be a sugar overload. I’ve been exploring some low-sugar cookie recipes that still bring the sweetness we love. From classic gingerbread with all the spicy warmth to dark chocolate avocado cookies that are surprisingly delightful, there’s something for everyone. These tempting treats are perfect for indulging without the guilt. Ready to explore these yummy options?

Classic Low-Sugar Gingerbread Cookies

Indulge in the festive spirit with these Classic Low-Sugar Gingerbread Cookies, perfect for a holiday season treat without the sugar overload.

These cookies balance the warm spices of ginger, cinnamon, and cloves with just the right hint of sweetness, making them a delightful addition to your holiday cookie platter. Even though they’re lower in sugar, they don’t compromise on flavor, guaranteeing that each bite is as satisfying as the classic version.

Whether you’re decorating them with a touch of icing or enjoying them plain, these gingerbread cookies are sure to be a hit with family and friends. They’re easy to make and fun to bake, especially with little helpers who enjoy cutting out different shapes.

This recipe serves 4-6 people, providing enough cookies to share and spread the joy of the season.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 1/4 cup softened unsalted butter
• 1/4 cup coconut sugar
• 1 large egg

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This guarantees all the spices are evenly distributed throughout the flour.
3. Cream the Wet Ingredients: In a separate large bowl, beat the softened butter and coconut sugar until fluffy. Add the egg, applesauce, and molasses, and continue mixing until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but firm enough to handle.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps to firm up the dough, making it easier to roll out and cut.
6. Roll and Cut: Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
7. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Be careful not to overbake, as the cookies will firm up further as they cool.
8. Cool and Decorate: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Decorate with icing if desired.

Extra Tips:

For the best results, make sure all your ingredients are at room temperature before you start mixing. This helps the dough to come together more smoothly.

If you don’t have coconut sugar, light brown sugar can be used as a substitute. When rolling out the dough, keep it even to guarantee that the cookies bake uniformly.

If you find the dough too sticky, dust it lightly with flour as you roll it out. These cookies can be stored in an airtight container for up to a week, making them a perfect make-ahead treat for your holiday celebrations.

Almond Flour Sugar Cookies

Almond Flour Sugar Cookies are a delightful treat for anyone looking to indulge in the holiday spirit without the guilt of excessive sugar. These cookies maintain the buttery, crumbly texture we love in traditional sugar cookies, but with a healthier twist by using almond flour and a sugar substitute. Perfect for those who are keeping an eye on their sugar intake, these cookies are also gluten-free, making them a great option for various dietary needs during the festive season.

These cookies aren’t only simple to make but also versatile. You can decorate them with low-sugar icing or enjoy them plain with a cup of tea or coffee. The almond flour adds a subtle nutty flavor, enhancing the overall taste and making them a hit at any holiday gathering. With this easy recipe, you can prepare a batch of 4-6 servings to share with family and friends, or to enjoy as a treat for yourself.

Ingredients (for 4-6 servings):

• 2 cups almond flour
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar substitute (like erythritol or stevia)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar substitute until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer. Add in the egg, vanilla extract, and almond extract, and continue to mix until everything is well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, and salt. This guarantees that the baking soda and salt are evenly distributed throughout the flour.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft and slightly sticky.
5. Shape the Cookies: Scoop small portions of the dough (about a tablespoon each) and roll them into balls. Place the balls on your prepared baking sheet, leaving about 2 inches of space between each one. Gently flatten each ball with the palm of your hand or the bottom of a glass to form a disc.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. Keep an eye on them to prevent over-baking.
7. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them plain or decorate with low-sugar icing if desired.

Extra Tips:

For the best results, make certain your butter is softened to room temperature before starting the recipe, as this will help you achieve a smoother dough. If you prefer your cookies a bit sweeter, you can adjust the amount of sugar substitute to your taste.

Additionally, if you find the dough too sticky to work with, you can refrigerate it for about 30 minutes to make it easier to handle. Almond flour can vary in texture, so if your dough seems too dry, add a teaspoon of milk or water to bring it together. Enjoy your festive, low-sugar, gluten-free treat!

Dark Chocolate Avocado Cookies

Dark Chocolate Avocado Cookies are a delicious and healthier spin on traditional holiday cookies, perfect for those looking to enjoy a sweet treat with less sugar. These cookies combine rich dark chocolate with the creamy texture of ripe avocados, providing a moist and satisfying cookie that’s both indulgent and nutritious. The natural fats from the avocado replace the need for butter, making these cookies lower in saturated fats and adding a unique depth of flavor.

Ideal for a Christmas gathering or simply a cozy evening by the fireplace, these cookies will be a hit with both kids and adults alike. Not only do they offer a healthier alternative, but they also pack a powerful punch of antioxidants from the dark chocolate. This recipe yields enough to serve 4-6 people, making it perfect for a small festive gathering or a family treat.

Ingredients:

• 1 large ripe avocado, mashed
• 1 cup dark chocolate chips
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond flour

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee even baking.
2. Prepare the Avocado Mixture: In a large mixing bowl, mash the avocado until smooth and creamy with no lumps. You can use a fork or a hand mixer for this step.
3. Mix Wet Ingredients: Add the coconut sugar, egg, and vanilla extract to the mashed avocado. Mix well until the ingredients are fully combined. This will form the base of your cookie dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, baking soda, salt, and almond flour. This guarantees even distribution of the dry ingredients in the dough.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the dark chocolate chips until they’re evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each one.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set and slightly firm to the touch.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

When selecting an avocado for this recipe, make sure it’s ripe to guarantee a smooth and creamy texture. To check for ripeness, gently press the avocado; it should yield slightly under pressure. If your avocado isn’t ripe enough, it may result in a lumpy dough.

Additionally, for an extra festive touch, you can sprinkle a pinch of sea salt on top of the cookies before baking to enhance the chocolate flavor. If you prefer sweeter cookies, you can add a little more coconut sugar or use a mix of semi-sweet and dark chocolate chips. Enjoy these cookies with a warm cup of cocoa or your favorite holiday beverage!

Coconut Macaroons With a Twist

Coconut Macaroons With a Twist offer a delightful combination of traditional flavors with a modern, health-conscious twist. These macaroons are perfect for those looking to indulge in festive treats without the guilt of high sugar content. The twist comes from incorporating finely chopped nuts and a hint of citrus zest, which adds a rejuvenating burst of flavor and texture to the classic coconut base.

These macaroons aren’t only delicious but also simple to make, making them an ideal addition to your holiday dessert spread.

These coconut macaroons are naturally sweetened with a minimal amount of honey, allowing you to enjoy them without worrying about a sugar overload. The use of unsweetened shredded coconut and egg whites helps maintain the chewy texture that everyone loves in a macaroon, while the nuts provide a satisfying crunch. This recipe makes about 20-24 macaroons, suitable for serving 4-6 people, making it perfect for small gatherings or as a treat for yourself and your loved ones.

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/2 cup finely chopped almonds or walnuts
• 4 large egg whites
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Zest of 1 orange
• Pinch of salt

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the macaroons from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the unsweetened shredded coconut and finely chopped nuts. Stir them together until evenly distributed.
3. Prepare the Wet Mixture: In a separate bowl, whisk the egg whites until they become frothy. Then, add the honey, vanilla extract, almond extract, orange zest, and a pinch of salt. Mix well to confirm that all the ingredients are thoroughly combined.
4. Combine Mixtures: Gently fold the wet ingredients into the dry coconut and nut mixture. Use a spatula to confirm that the coconut is well-coated with the egg mixture, forming a sticky dough.
5. Shape the Macaroons: Using a tablespoon or a small cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheet, spacing them about an inch apart. Slightly press each mound to confirm they hold together during baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Keep an eye on them to prevent over-browning.
7. Cool and Enjoy: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Extra Tips: For an added layer of indulgence, you can drizzle melted dark chocolate over the cooled macaroons or dip the bottoms in chocolate. If you prefer a less sweet treat, you can adjust the amount of honey to your liking or substitute with a sugar-free syrup.

Additionally, confirm the egg whites aren’t over-beaten, as this can lead to a more porous texture, affecting the final chewiness of the macaroons. Store any leftovers in an airtight container to maintain freshness.

Low-Sugar Snickerdoodles

Snickerdoodles are a classic holiday cookie, known for their delightful cinnamon-sugar coating and soft, chewy texture. For those looking to enjoy these treats without the sugar overload, this low-sugar version offers the same delicious flavor with a healthier twist. Perfect for a festive gathering or a cozy night in, these cookies maintain their traditional charm while being gentler on your waistline.

This recipe makes 24 cookies, which serves about 4-6 people. It’s easy to prepare and requires only a few simple ingredients. The end result is a batch of warm, comforting snickerdoodles that will fill your kitchen with a delightful aroma and satisfy your sweet tooth in a more health-conscious way.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar substitute (such as erythritol or monk fruit sweetener)
• 1/4 cup packed light brown sugar substitute
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• For the coating:
• 1 tablespoon ground cinnamon
• 2 tablespoons granulated sugar substitute

Instructions:

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Fats and Sweeteners: In a large bowl, cream together the softened butter, granulated sugar substitute, and light brown sugar substitute using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, making certain each is well incorporated before adding the next. Mix in the vanilla extract until everything is well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms.
5. Prepare Cinnamon Coating: In a small bowl, mix together the ground cinnamon and granulated sugar substitute for the coating.
6. Shape and Coat Cookies: Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar substitute mixture until fully coated.
7. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to set as they cool.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Extra Tips:

For the best results, verify your butter is softened to room temperature before starting. This will help the ingredients combine more smoothly.

If you prefer a crispier cookie, bake them for an additional 1-2 minutes. When measuring the flour, be sure to spoon it into the measuring cup and level it off with a knife to avoid overpacking, which can lead to denser cookies.

Finally, remember that the cookies may appear soft when first removed from the oven but will firm up as they cool.

Oatmeal Raisin Cookies With a Healthy Spin

Who says you can’t indulge in a delicious cookie while keeping your sugar intake in check? These Oatmeal Raisin Cookies with a Healthy Spin are perfect for those looking to enjoy a classic holiday treat without all the added sugar. Packed with whole grains, naturally sweet raisins, and a hint of cinnamon, these cookies will surely satisfy your sweet tooth while providing a nutritious boost. Enjoy them with a warm cup of tea or coffee for a cozy winter snack.

The secret to maintaining these cookies low in sugar lies in using natural sweeteners like mashed bananas and unsweetened applesauce. Not only do these ingredients add sweetness, but they also contribute moisture and flavor, making the cookies soft and chewy. The addition of oats provides fiber, while raisins offer natural sweetness and a chewy texture. This balanced combination makes these cookies a guilt-free delight that everyone can enjoy during the festive season.

Ingredients (Serves 4-6):

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/4 cup mashed ripe banana (about 1 medium banana)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir until all the dry ingredients are well mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the unsweetened applesauce, mashed banana, melted coconut oil, and vanilla extract until smooth.
4. Form the Dough: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the raisins, ensuring they’re evenly distributed throughout the dough.
5. Shape the Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon to guarantee even cooking.
6. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are golden brown. Be careful not to overbake as they’ll continue to firm up as they cool.
7. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container for later.

Extra Tips:

For a nutty flavor, consider adding a handful of chopped walnuts or pecans to the dough before baking. If you prefer a bit more sweetness, you can sprinkle a touch of cinnamon sugar on top of the cookies before baking.

These cookies also freeze well, so you can make a double batch and enjoy them throughout the holiday season. Remember, the ripeness of the banana will affect the sweetness of the cookies, so the riper the banana, the sweeter your cookies will be.

Keto-Friendly Peanut Butter Blossoms

Keto-Friendly Peanut Butter Blossoms are a delightful treat for those looking to satisfy their sweet tooth without the guilt of high sugar content. These cookies offer a classic holiday flavor with a low-carb twist, making them perfect for those following a ketogenic diet. The combination of rich peanut butter and a chocolate center creates a harmonious blend that’s sure to be a hit at any holiday gathering.

Not only are these cookies delicious, but they’re also simple to make, requiring just a few ingredients that you likely already have in your pantry. This recipe is designed to make a serving size of 4-6 people, providing just the right amount to share with family and friends. The use of sugar substitutes guarantees that these cookies are both keto-friendly and diabetic-friendly, without sacrificing taste.

Whether you’re new to keto baking or a seasoned pro, these Keto-Friendly Peanut Butter Blossoms are a must-try for the festive season.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated erythritol (or preferred keto-friendly sweetener)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 12 sugar-free chocolate kisses

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and achieve the perfect texture.
2. Mix the Ingredients: In a large mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, and baking soda. Mix until all ingredients are well incorporated and a dough forms. The dough should be slightly sticky yet firm.
3. Form the Cookies: Using your hands, roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Leave about 2 inches of space between each ball to allow for spreading.
4. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be set on the edges but still soft in the center.
5. Add the Chocolate: As soon as the cookies come out of the oven, gently press a sugar-free chocolate kiss into the center of each cookie. The heat from the cookies will slightly melt the chocolate, creating a delightful centerpiece.
6. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from falling apart.

Extra Tips:

When making Keto-Friendly Peanut Butter Blossoms, it’s important to use a creamy peanut butter that doesn’t contain added sugars or hydrogenated oils. Natural peanut butter with minimal ingredients is the best choice.

Additionally, if you find the dough too sticky to handle, chilling it in the refrigerator for 15-20 minutes can make it easier to work with. Finally, be sure to monitor the cookies closely as they bake, as oven temperatures can vary and you don’t want them to overbake.

Enjoy these cookies fresh, or store them in an airtight container to maintain their soft and chewy texture.

Festive Sugar-Free Shortbread

Celebrate the holiday season with these delightful Festive Sugar-Free Shortbread cookies. Perfect for those looking to indulge without the added sugar, these cookies provide the classic buttery and crumbly texture that shortbread is known for.

With the right balance of ingredients, you can enjoy these treats guilt-free while still capturing the essence of traditional Christmas cookies. Whether served at a holiday gathering or as a thoughtful homemade gift, these cookies are sure to be a hit.

These sugar-free shortbread cookies are easy to prepare and require only a few basic ingredients. The use of a sugar substitute guarantees that the cookies are sweet enough to satisfy your cravings without spiking your sugar levels.

This recipe yields about 24 to 30 cookies, making it perfect for sharing with family and friends or storing for later enjoyment. Follow the steps below for a festive baking experience that’s both health-conscious and delicious.

Ingredients (Serves 4-6 people):

• 2 cups almond flour
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol or preferred sugar substitute
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

Cooking Instructions:

1. Preheat the oven and prepare the baking sheet****: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and guarantee even baking.

2. Mix the ingredients: In a large mixing bowl, combine the softened butter and erythritol. Use a hand mixer or stand mixer to beat until the mixture is creamy and well combined.

Add the vanilla extract, almond extract, and salt, and continue to mix until fully incorporated.

3. Add the almond flour**: Gradually add the almond flour to the butter mixture, mixing on low speed until a dough forms**. The dough should be soft but not sticky.

If it feels too dry, you can add a teaspoon of water at a time until the desired consistency is reached.

4. Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving about 1 inch of space between each cookie.

Gently flatten each ball with the back of a spoon or your fingers to form a round disc.

5. Bake the cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown.

Be careful not to overbake as they can become too dry.

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

Once cooled, serve and enjoy your festive sugar-free shortbread cookies.

Extra Tips:

For an added festive touch, you can sprinkle the tops of the cookies with a bit of extra erythritol before baking, or dip half of each cookie in sugar-free chocolate for a decadent twist.

If you prefer a slightly nutty flavor, consider adding a tablespoon of chopped nuts to the dough. These cookies store well in an airtight container at room temperature for up to a week, making them an excellent make-ahead option for holiday parties and gatherings.

Pistachio Cranberry Biscotti

Biscotti are a delightful treat, perfect for the holiday season with their crunchy texture and unique flavors. This Pistachio Cranberry Biscotti recipe is a fantastic low-sugar option, bringing a burst of color and flavor with the combination of pistachios and cranberries.

These twice-baked Italian cookies pair wonderfully with a cup of coffee or tea, making them an ideal addition to your Christmas cookie platter. Not only are they visually appealing, but they also offer a delightful blend of sweet and tart, with the cranberries complementing the rich, nutty pistachios.

This recipe is tailored for a serving of 4-6 people, guaranteeing everyone gets their fair share of these festive cookies. With a few simple ingredients and step-by-step instructions, you can easily whip up a batch of these biscotti in your own kitchen. The low-sugar content makes them a healthier choice for those looking to indulge without the guilt, and they make a wonderful homemade gift for friends and family during the holiday season.

Ingredients for 4-6 servings:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted pistachios, chopped
• 1/3 cup dried cranberries

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Mix well to ascertain the baking powder is evenly distributed.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until well combined and smooth.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients. Stir until the dough starts to form. It should be slightly sticky.
5. Add Pistachios and Cranberries: Fold in the chopped pistachios and dried cranberries, ensuring they’re evenly distributed throughout the dough.
6. Shape the Dough: Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
7. First Bake: Bake in the preheated oven for 25-30 minutes, or until the log is firm to the touch and lightly golden. Remove from the oven and allow it to cool for about 10 minutes.
8. Slice the Biscotti: Reduce the oven temperature to 325°F (160°C). Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices.
9. Second Bake: Arrange the slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, or until they’re dry and crisp. Let the biscotti cool completely on a wire rack before serving.

Extra Tips:

When slicing the biscotti log, use a gentle sawing motion to prevent the cookies from crumbling. If you prefer your biscotti on the softer side, you can reduce the second baking time slightly.

For an extra festive touch, consider drizzling the cooled biscotti with melted white chocolate or a light glaze. Store the biscotti in an airtight container at room temperature for up to two weeks to maintain their crispness. Enjoy these delightful cookies as a perfect accompaniment to your holiday gatherings.

Low-Carb Thumbprint Cookies

Low-Carb Thumbprint Cookies are a delightful treat that combines the festive spirit of Christmas with a health-conscious approach. These cookies are perfect for those looking to indulge in the holiday season without the guilt of high sugar content.

With a buttery almond flour base and a touch of fruity jam in the center, they provide a satisfying balance of taste and texture. Whether you enjoy them with a warm cup of tea or as a dessert after a holiday meal, these cookies are sure to become a favorite.

The recipe is designed to yield approximately 12-15 cookies, which comfortably serves 4-6 people. The cookies aren’t only low in sugar but also incorporate low-carb ingredients, making them suitable for those following a keto or low-carb lifestyle.

The preparation process is straightforward, requiring minimal ingredients and effort, making it perfect for a quick holiday baking session.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup sugar-free jam or preserve of choice

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the Dough: In a large mixing bowl, combine the almond flour, softened butter, erythritol, vanilla extract, and salt. Mix until the ingredients are well incorporated and a dough forms. The dough should be smooth and slightly sticky.
3. Shape the Cookies: Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
4. Create the Thumbprint: Use your thumb or the back of a teaspoon to gently press down in the center of each dough ball, creating a small well. Be careful not to flatten the cookies too much.
5. Fill with Jam: Spoon a small amount of sugar-free jam into the well of each cookie. Be sure not to overfill, as the jam will spread during baking.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

When making Low-Carb Thumbprint Cookies, verify that the butter is softened, not melted. This will help achieve the right dough consistency.

If your dough seems too dry, add a teaspoon of water at a time until it comes together. Additionally, using a high-quality almond flour can greatly impact the texture and flavor of the cookies.

For a festive touch, consider using a variety of sugar-free jams to add different colors and flavors to your cookie platter.

Chewy Cinnamon Spice Cookies

Chewy Cinnamon Spice Cookies are the perfect low-sugar treat for the holiday season. This delightful recipe combines the warm and comforting flavors of cinnamon and spice, with the chewy texture that everyone loves in a cookie.

Whether you’re baking for a festive gathering or simply want to enjoy a sweet treat without the sugar overload, these cookies are guaranteed to satisfy your cravings. Made with wholesome ingredients and a touch of natural sweetness, they’re a guilt-free indulgence that can be enjoyed by kids and adults alike.

These cookies aren’t only delicious but also incredibly easy to make. With just a few simple steps, you can have a batch of freshly baked cookies ready in no time. The key to achieving the perfect chewy texture lies in using the right combination of ingredients and baking them just long enough to set but not over-bake.

With a serving size of 4-6 people, this recipe is perfect for sharing with family and friends during the holiday season.

Ingredients (Serves 4-6):

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them together until evenly mixed. This step guarantees that the spices are well distributed throughout the cookies.
3. Combine Wet Ingredients: In another bowl, mix together the unsweetened applesauce, melted coconut oil, maple syrup, and vanilla extract. Stir until all the ingredients are well combined and smooth.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
5. Shape the Cookies: Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Gently flatten each ball with your fingers to form a cookie shape.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The cookies will continue to firm up as they cool.
7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Extra Tips:

For the best results, make sure to accurately measure your ingredients, especially the flours, to avoid dense cookies. If you prefer a more pronounced spice flavor, feel free to adjust the spice quantities to your liking.

These cookies store well in an airtight container at room temperature for up to a week. They can also be frozen for longer storage, making them a great make-ahead option for holiday gatherings.

Lemon Zest Snowball Cookies

Lemon Zest Snowball Cookies are the perfect holiday treat for those looking to indulge without the guilt of excessive sugar. These delightful cookies combine the invigorating zest of lemon with a light, buttery texture, making them a standout on any festive dessert table. The use of almond flour provides a nutty base while keeping the cookies tender and gluten-free, perfect for those with dietary restrictions.

Whether you’re hosting a holiday gathering or simply looking for a sweet snack to enjoy by the fireside, these cookies are sure to please.

The beauty of Lemon Zest Snowball Cookies is in their simplicity and versatility. With just a few ingredients, you can whip up a batch in no time. The citrusy aroma of lemon zest fills your kitchen as the cookies bake to perfection, creating a cozy holiday ambiance.

Additionally, these cookies are rolled in a light coating of powdered sugar substitute, giving them their signature “snowball” appearance without the added sugar. This recipe yields enough cookies to serve 4-6 people, making it ideal for small gatherings or as a thoughtful homemade gift.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1/4 cup powdered sugar substitute
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 cups almond flour
• 1/4 teaspoon salt
• 1/2 cup finely chopped pecans
• Additional powdered sugar substitute for rolling

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee even baking.
2. Creaming the Butter: In a large mixing bowl, cream together the softened butter and 1/4 cup of powdered sugar substitute until the mixture is light and fluffy. This usually takes about 2-3 minutes using an electric mixer.
3. Add Flavorings: Mix in the vanilla extract and lemon zest until they’re well combined with the butter mixture. The lemon zest should be evenly distributed, infusing the dough with a bright citrus flavor.
4. Incorporate Dry Ingredients: Gradually add in the almond flour and salt, mixing until just combined. The dough should be soft but not sticky. Make sure not to overmix, as this can make the cookies tough.
5. Mix in Pecans: Gently fold in the chopped pecans, ensuring they’re evenly distributed throughout the dough. The pecans add a delightful crunch and extra flavor to the cookies.
6. Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake: Bake in the preheated oven for 12-15 minutes or until the cookies are set and lightly golden on the bottom. Avoid overbaking as this can dry out the cookies.
8. Cool and Coat: Allow the cookies to cool for about 5 minutes on the baking sheet, then roll them in the additional powdered sugar substitute while they’re still warm. This helps the sugar adhere better.
9. Final Cooling: Transfer the coated cookies to a wire rack to cool completely. Once cooled, enjoy the cookies with your favorite holiday drink.

Extra Tips:

For the best flavor, use fresh lemon zest rather than bottled. This recipe can be easily doubled for larger gatherings or if you wish to have leftovers. If you prefer a slightly sweeter cookie, you can increase the powdered sugar substitute in the dough by up to 2 tablespoons.

Finally, make sure the butter is thoroughly softened before starting, as this makes creaming easier and results in a better texture for your cookies.

Chocolate Chip Cookies With a Low-Sugar Surprise

Embrace the holiday spirit with these delightful Chocolate Chip Cookies With a Low-Sugar Surprise. By reducing the sugar content, these cookies meet dietary preferences without compromising on taste. With a perfect blend of rich chocolate chips and a subtle sweetness, these cookies are sure to be a hit at your Christmas gatherings.

Ideal for those who want to indulge in a festive treat without the guilt, this recipe is both delicious and easy to make. The low-sugar twist guarantees that everyone, including those watching their sugar intake, can enjoy these scrumptious cookies.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. The key to these low-sugar chocolate chip cookies lies in the use of alternative sweeteners and high-quality, low-sugar chocolate chips. The result is a soft, chewy cookie that’s just sweet enough to satisfy your cravings.

Perfect for a cozy evening in or a lively holiday party, these cookies will surely become a staple in your Christmas baking repertoire.

Ingredients for 4-6 People:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1/4 cup granulated erythritol
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and guarantee even baking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and salt. Whisk them together until they’re evenly mixed. This will help distribute the baking soda and salt evenly throughout the dough.
3. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the melted coconut oil, unsweetened applesauce, erythritol, and vanilla extract until well combined. Add the egg and whisk again until the mixture is smooth.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. The dough should be thick and slightly sticky. Gently fold in the sugar-free chocolate chips until they’re evenly distributed throughout the dough.
5. Shape the Cookies: Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Flatten each scoop slightly with the back of the spoon.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops are just firm to the touch. Be careful not to overbake, as the cookies will continue to firm up as they cool.
7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely before serving.

Extra Tips:

For the best results, be sure to use high-quality almond flour and sugar-free chocolate chips to maintain the cookie’s flavor and texture.

If you prefer, you can substitute erythritol with another low-calorie sweetener, like stevia or monk fruit, but be sure to adjust the quantity according to the sweetener’s potency.

To keep the cookies extra soft, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Enjoy your delightful low-sugar Christmas treat!