Hi everyone. These sugar free Christmas cookies, or Vanillekipferl as we would say in Austria, are amazing.
Yes, I know. You’re wondering, “Christmas cookies now? It’s not even Thanksgiving yet!” I bumped this recipe up a little so I could share it with you for Hug A Fat Month.
Hug A Fat Month you ask?
Basically, she is trying to bring awareness to the fact that healthy fats are essential for our bodies to function properly and asks everyone to feature their favorite healthy fat and in turn she will feature everyone’s post at the end of the month. Some of my favorite healthy fats are walnuts, avocados, olive oil, and coconut oil. These healthy fats are high in antioxidants, help our bodies absorb vitamins and also help protect against many diseases. Walnuts are also a great source of protein and can easily replace meat in some recipes like my vegan meatless Greek pie.
I used coconut oil in these sugar free Christmas cookies, which also happen to be gluten free and dairy free so they must be guilt free and calorie free too, right? Right. (Well, maybe they have a few calories.)
- 1 cup coconut oil
- ⅓ cup xylitol - powdered - I used my Nutribullet
- 1 and ½ teaspoon vanilla
- 2 cups almond flour
- 1 cup coarse ground hazelnuts
- for coating cookies:
- ½ cup xylitol powdered - to coat cookies
- In mixing bowl, cream coconut oil, xylitol, and vanilla.
- Gradually add the almond flour and coarse ground hazelnut flour while mixing. You need to use a fine ground almond flour...Bob's Red Mill does not work, sorry. I've used Honeyville and Wellbee's and they both work real well.
- Shape into very small balls and place 2 inches apart on baking sheet covered with parchment paper. This recipe makes about 7 dozen cookies.
- Bake at 300 degrees for 18-20 minutes or until bottom of cookie is slightly browned.
- Let cool, then dip cookies in powdered xylitol on both sides to coat the cookies.