Almond Cookies Sugar Free Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Steps:

• Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
• Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.

Steps:

• Using an eletric mixer, cream the butter, then blend in the egg yolk, sweetener, and extracts.In a separate bowl, break up the almond flour with your hands, then mix it with the remaining ingredients. Add the dry mixture to the butter mixture and stir until evenly blended. Cover and refrigerate the dough for 1 hour.
• Shape the dough into 1 1/4-inch balls and place them on a large cookie sheet, evenly spaced. Refrigerate the cookies on the sheet for 15 minutes while you preheat the oven to 350.
• Bake the cookies for 20 minutes. Cool them on the sheet for a minute or so, then transfer to a rack to finish cooling.