Just because you eat low carb doesn’t mean you can’t enjoy most of your holiday favorites. These cut out cookies prove it!
What would the holidays be without some low carb cut out cookies to enjoy??
Regular cut out cookies are a family tradition every year with my not-so-little-anymore guy. He’s ten and he loves getting into the kitchen with me to bake. He often daydreams about us opening a bakery together and I have to say, the thought is tempting.
But until that happens, I had to come up with a low carb cut out cookies recipe for myself this year. I saw this recipe on Meaningful Eats and thought it would be pretty simple to convert to a low carb recipe.
I will say that with the conversion comes a few quirks with this dough.
Freezer is your friend: It’s best if you continuously keep this dough in the freezer both during the cookie cutting process and after everything is baked. These keep super well in the freezer and will last a long time there.
Not that these are terrible if kept in the fridge, but the freezer just does a better job. The choice is yours!
This dough can be a bit tricky to work with which is why the instructions say to stick the cut out cookies in the freezer. But I also found it works much better if you keep the unused dough in the freezer while you work with a portion of the dough, cutting out the cookies. Basically, with this recipe, your freezer is your best friend from start to finish.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Low Carb Cut Out Cookies Recipe
Ingredients
- 1/2 cup softened butter (or butter substitute for dairy free)
- 1/4 cup coconut oil (soft but not liquid)
- 1 1/4 cup xylitol (or any low carb, granular sweetener)
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Instructions
- This is best done in a stand mixer, like a KitchenAid. However, it can also be mixed with a manual beater as well.
- In your stand mixer or mixing bowl, beat the butter, coconut oil and granular sweetener until well combined and the butter is smooth.
- Add in eggs and vanilla, mixing well again.
- Lastly, add in the almond flour, coconut flour, salt and baking soda and beat again until totally combined.
- Scrap down the bowl with a spatula so that you have a round mound of dough in the middle of your bowl.
- Cover the bowl with plastic wrap and store in the fridge overnight (or at least for 2 hours)
- Lay down a piece of parchment paper, scoop out part of the dough, flatten slightly and then place another piece of parchment over that so that you are rolling the dough between the two pieces of parchment paper.
- Roll the dough to a scant 1/2 inch thickness.
- Using cookie cutter, cut the dough, but don't transfer them to your cookie sheet yet. Instead, place the dough on a cookie sheet and place in the freezer for 15 minutes.
- Remove the pan from the freezer and pick away the dough that is around the cut out cookies instead of trying to remove the cookies from the rest of the dough. Place the extra dough back in the bowl with the dough and pick up the parchment with the cookies and transfer the whole thing to your cookie sheet.
- Bake at 350 F. for 12-14 minutes or until golden brown.
- Remove from oven, and allow pan to sit for about 15 minutes before transferring to a cooling rack and allowing to cool fully before transferring for decorating or storage.
Notes
Nutrition Info
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