These easy Halloween cookies are sugar free, gluten free and drizzled with sugar free chocolate. A delicious, totally guilt-free cut-out cookie recipe that’s perfect for low carb and keto diets and suitable for diabetics.
- 40 g / ⅓ cup coconut flour
- 80 g / ⅔ cup plus 2 tbsp almond flour ground almonds work as well
- 60 g / ⅓ cup powdered sweetener (So Nourished)
- 120 g butter softened, unsalted
- 2 tbsp cacao powder unsweetened
- ¼ tsp baking powder
- ¼ tsp xanthan gum optional
For the glaze
- 50g unsweetened chocolate
- 2 tbsp powdered sweetener (So Nourished)
Preheat your oven to 180 Celsius / 350 Fahrenheit
Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
Divide into 2 balls and roll out between two sheets of non-stick baking paper.
Place in the freezer for 15 minutes. This is an essential step!!
Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
Let cool completely before glazing. These cookies are VERY FRAGILE when straight out of the oven. They firm up as they cool down.
Slowly melt chocolate in a water bath (see post) or in a pot over a low heat. You can also do it in a microwave in 30 second bursts. Add powdered sweetener and stir until combined.
Fill into a ziplock bag, pierce a hole and drizzle over the cooled cookies.