Original recipe here.
PERFECT SUGAR COOKIES
Who doesn’t love sugar cookies? They’re sweet, crispy, chewy – pretty much the perfect treat for any time. But, what’s a cinnamon loving girl to do with regular sugar cookies? Add some cinnamon, of course!
These Cinnamon Sugar Cookies are my perfect cookie. A little crispy bite on the outside, dense and chewy on the inside, just sweet enough with a little bit of spice…so yum! And with only 6 ingredients and 15 minutes, they’re sure to be your favorite cookie too!
Add in a heart cookie cutter and have the perfect Valentine treat.
| Per cookie this recipe: | Per cookie Original recipe: | |
| Calories | 82.2 | 104 |
| Total fat | 7.4 gms | 7.4 gms |
| Total carbohydrates | 3.4 gms | 8.6 gms |
| Fiber | 1.8 gms | 1.3 gms |
| Sugars | 0.5 gms | 5.2 gms |
| Protein | 3.0 gms | 2.7 gms |
Nutrient analysis using Self Magazine’s NutritionData.com
Low Carb Version of Dr. Jill’s Cinnamon Sugar Cookies
Ingredients
- 2 1/2 cups Super-fine ground almond flour (scoop and level off)
- 1 tsp Baking Soda
- 1 Tbsp cinnamon powder I double this
- 1/2 tsp Sea Salt
- 1/2 cup Barney Butter Smooth Almond Butter No Added Sugar or Salt
- 1 1/2 tsp Boyagian maple flavor available online from King Arthur Flour
- 3/4 cup DaVinci Sugar-free syrup, Sweetener flavor (I add 24 drops of Sweetzfree pure sucralose liquid sweetener to match sweetness of maple syrup
- 1 tsp Pure Vanilla Extract I triple this
Instructions
- Preheat oven to 350 degrees F. Line two 12” X 16” baking sheets with parchment paper and set aside.
- In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.
- In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
- Roll or scoop the dough into 1 Tbsp portions and place on the parchment lined baking sheet. Space the balls of dough out on the baking sheet with a few inches in between. NOTE: These sugar-free cookies do NOT spread by themselves, and make much smaller cookies than the original recipe.
- For best texture, remove pan from oven and squash cookie balls after about 10 minutes of baking.
- Bake for 12-14 minutes, until they brown a bit at edges and tops.
- Leave on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
These cookies are best eaten on the same day. However, they are also delicious straight out of the freezer, which gives them a crunchy texture!
1 Comment
Wish I could print your wonderful recipes.
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