If sugar doesn’t fit well into your diet, it shouldn’t mean that enjoying a classic comforting cookie is out of the question. These cookies sub the granulated stuff for monk fruit sweetener, which makes them low on the glycemic index and diabetic friendly. (Monk fruit is a small round fruit native to southern China.) As a bonus these cookies are gluten free, made with almond meal as well as flax meal to boost fiber. The result is chewy, nutty and satisfyingly sweet.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 12 cookies |
Ingredients
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated monk fruit sweetener
- 3 tablespoons flaxseed meal
- 1 tablespoon pure vanilla extract
- 1 1/2 cups almond meal
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Whisk the butter, monk fruit sweetener, flaxseed meal, vanilla and 2 tablespoons water in a medium bowl until smooth. Add the almond meal, baking soda and kosher salt and fold to combine.
- Use a 1-ounce ice cream scoop (or two tablespoon measures) to scoop 12 balls of the dough onto a baking sheet. Gently flatten each dough ball with your fingers until it is about 2 inches in diameter. Sprinkle the tops with flaky sea salt, if desired.
- Bake until the tops and bottoms of the cookies are golden brown and the middle is still soft when gently pressed with your finger, 15 to 18 minutes. Let cool completely on the baking sheet, about 30 minutes. Use a spatula to remove the cookies. Serve or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 127 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 106 mg |