My daughter has been asking me for iced sugar cookies for quite some time now. It took some time to come up with a chewy recipe (which is what she requested), but the key here was using a small amount of real organic honey. What’s refreshing is that even with the honey, these cookies still have just 2 g of net carbs each. If you decide to use a honey substitute instead, it’ll knock these cookies down to 1 g net carbs each but will produce a cakier cookie.
Be sure to let these cool on the pan for at least 20-25 minutes until attempting to move them. They are very fragile while they’re still hot, but they firm up as they cool. Leave them out overnight for an extra bit of crispiness: they won’t go stale right away.
Chewy ‘Sugar’ Cookies with Lemon Frosting
- 1 1/4 C almond flour
- 1 T raw honey (or sugar free honey substitute–real honey makes a chewier cookie)
- 4 T butter, softened (can sub. coconut oil)
- 2 T Swerve (or granulated sweetener of choice)
- 1/4 tsp. xanthan or guar gum (optional)
- Pinch of salt
- 1/4 tsp. baking soda
- 1 tsp. vanilla extract
- 3 T butter, softened (can sub organic vegan palm shortening)
- 1/4 C granulated xylitol or erythritol** (I used Ideal–works best)
- 1/4 tsp. lemon extract (or sub extract of choice)
- 1-2 T water
- 1/8 tsp. xanthan or guar gum
**Using an erythritol-based sweetener such as Swerve in the frosting will lend a cooling effect to the icing. This is perfect for mint-flavored icings, but it may be undesirable in fruity or vanilla frostings. Use it at your own discretion.
1. Preheat oven to 350 and line a baking sheet with parchment or grease it well.
2. In a large bowl, combine almond flour, honey, butter, Swerve, xanthan gum, salt, baking soda and vanilla extract and mix using either and electric mixer or rubber spatula (I used the spatula and it works fine– just make sure to not leave any lumps of butter).
3. Form dough into teaspoon-sized balls onto cookie sheet about two inches apart. Bake on middle rack for about 8-10 minutes or until cookies begin to turn golden brown.
4. Remove the cookies and leave them on the pan until cool, as they will firm up significantly as they cool down. Do not attempt to move them while hot or they will fall apart.
5. Prepare frosting while cookies cool. In a small bowl, combine xylitol, water and lemon (or other) extract. Start off with one tablespoon of water and stir vigorously until everything is dissolved. You may need a second tablespoon, but when you’re done, you should be left with a somewhat syrupy liquid.
6. Add butter into the liquid mix and beat with an electric mixer on high speed for several minutes. Sprinkle in xanthan gum and then beat for another minute or so.
7. Top each cookie with a half teaspoon (approx.) of frosting once they are completely cooled. If desired, sprinkle additional xylitol or Swerve on top.
Makes 18 frosted cookies.
Nutrition (1/18th of recipe): 90 calories, 3 g carbs, 1 g fiber (2 g net carbs), 8 g fat, 2 g protein