A fun take on Sugar-Free Window Cookies for Valentine’s Day!
A video version of this recipe can be found here.
Sugar-Free Love Cookies
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 44
- Serving size: 1
- Calories: 109
- Fat: 8.6g
- Carbohydrates: 6g
- Fiber: 5.1g
- Protein: 1.8g
Ingredients
- ¼ cup unsalted butter
- ¼ cup palm shortening
- ⅓ cup erythritol
- 2 Tbsp xylitol
- 1 pinch pure powdered stevia
- 1 egg
- 1 tsp vanilla
- 1 tsp lemon zest
- 2 cups almond flour
- 1 cup pecan or walnut flour
- 2 Tbsp coconut flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ¾ tsp ginger
- ½ tsp instant coffee
- ⅓ tsp nutmeg
- 15 red or pink colored sugar-free hard candies
Instructions
- In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
- Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
- To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
- Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.
Notes
Net Carbs : 0.9g
SugarOH: 3.9g
SugarOH: 3.9g