Christmassy Cinnamon Cookies

Treat yourself or loved ones this Christmas with some (not so naughty) soft and delightful cookies. Made lower carb by using ground almonds instead of other types of higher carb flours such as oat or coconut, enriched with casein for a bit of a protein power up and made sweet with Sweet Freedom syrup and coconut sugar. Trying to eat only one will be the hard part…

Ingredients

50g Coconut Oil (melted)

150g Ground Almonds

1 Egg White

1 Scoop Vanilla Casein

1 Tbsp Sweet Freedom Syrup

1-2 Tbsp Cinnamon

1 Tsp Vanilla Extract

¼ Cup Coconut Sugar

Frosting

1 Tbsp Water

2-3 Tbsp Sukrin Stevia Icing

1 Tbsp Coconut Oil

Topping (optional)

Directions

Preheat oven to approx. 180 degrees.

Add coconut oil into a bowl and fold in ground almonds.

Then add in the rest of ingredients, except for the coconut sugar, in no particular order. You should end up with a moldable and soft batter that presses together easily.

Pour coconut sugar into a bowl and begin rolling your mix into balls, coating in coconut sugar and then pressing onto a lined baking tray. Repeat until all mix has been used up.

Bake for 15-20 minutes until golden and leave to cool completely.

Recipe yielded 15 cookies, amend size if you want them bigger.

To make the frosting, mix water with Sukrin icing. You will need a thick and non-watery consistency so before adding oil, make sure you have this by adding more Sukrin icing if necessary. Then add coconut oil, which will make the mix curdle together.

Using a disposable piping bag with only the tip cut off slightly (enough so that you can draw a fine line with it) add the frosting mix and make the shapes that your heart desires.

The frosting is not necessary if you don’t fancy it, the cookies taste great without it too and the best thing about them is that they last ages in your cookie jar or fridge!

Nutritional Info (per cookie)

110 Kcals | 8.3F | 6.4C | 4P