Description
This low sugar cookies recipe brings you a sweet homemade bite without the sugar spike — soft, comforting, naturally gluten free, and inspired by my Tuscan kitchen.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut sugar or monk fruit sweetener
- 1/4 cup melted coconut oil or unsalted butter
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl, mix almond flour, coconut sugar, baking soda, and salt.
- In another bowl, whisk egg, melted coconut oil (or butter), and vanilla.
- Combine wet and dry ingredients until a dough forms. Fold in dark chocolate chips if using.
- Chill dough for 15–30 minutes for softer cookies.
- Roll into small balls and place on prepared tray, leaving space to spread.
- Bake for 8–10 minutes until edges are golden and centers are soft.
- Cool on tray 5 minutes, then transfer to a rack. Enjoy warm or store in an airtight container.
Notes
Use parchment for even baking. Freeze extra dough balls for fresh cookies anytime. To make dairy free, swap butter for coconut oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Tuscan-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg