These lovely low-carb and gluten-free golden cookies are made with almond meal, coconut flour and stevia with added vanilla, orange zest, pistachios and dried cranberries. With the most delicious, golden syrup, floral and coconut flavours, they are perfect for Christmas, birthdays, and with a cup of tea.
I’ve been getting into cookie making lately. Perhaps I am inspired by the Christmas holidays. In any case, these healthy, low-sugar cookies can be enjoyed any time of the year. They are not strictly paleo as I am using butter but they are grain-free and gluten-free and have no added sugar.
Each cookie has about 5-5.5 grams net carbs and 3 grams sugar (mostly from nut meals and the cranberries, so you can reduce that even further).
The texture of these cookies is slightly softer and more fragile than regular wheat-flour cookies, but they hold well together and the flavour is delicious. I quite like the texture, actually, it’s like the softer part of a regular cookie but all throughout.
Why Golden Cookies?
The reason I call these golden cookies is because of their lovely colour and flavour that reminds me of golden syrup, although none is used here. Sweetened with stevia, these cookies are low-carb but the addition of citrus, vanilla extract, coconut and almond meal add that sweet, nutty, caramel-y flavours…which if you can describe in a colour would be golden brown. They are somewhere between a vanilla cookie and coconut macaron.
How to make these low-carb cookies (VIDEO)
The recipe is pretty simple but I’ve replaced regular flour with almond meal, coconut flour and some shredded, unsweetened coconut. I used butter but you could make it with coconut butter or ghee for a dairy-free version. Ghee is about 99% fat with most of the milk solids removed, so usually save for those sensitive to lactose.
I’ve added chopped pistachios and dried cranberries as I wanted to give these cookies a festive, Christmas feel but you can add any chopped nuts or chocolate chips. You can find dark chocolate, dairy-free chips these days.
Once the batter is mixed, it should be very thick. I use an ice cream scoop to shape and add the cookie batter onto the baking sheet. You can use a tablespoon. Don’t flatten the batter before you put it in the oven. When you bake these, the batter will literally melt into a pancake shape. Once you remove the cookies, they will be really soft to touch and a little bouncy. This is NOT their final texture! You have to let them cool completely and ideally in the fridge before they become firmer.
I like to store them in the fridge as they last longer but you could keep them in an airtight container for a few days.
MORE GRAIN-FREE, GLUTEN-FREE BAKING
- Low-Carb 5-Ingredient Chocolate Cake (Paleo)
- Keto & Paleo Gooey St Louis Butter Cake
- Soft & Chewy Gingerbread Cookies (Paleo, Gluten-Free)
- Lemon Drizzle Bliss Balls
- Coconut Rough Slice (Paleo, Gluten-Free)
- Hemp Seed Anzac Biscuits (Paleo)
- Coconut Honey Joys (Nut-Free, Paleo)
Delicious golden cookies made with coconut flour, almond meal and stevia with a few cranberries and pistachios to add a little festive flare. These are low-carb, grain-free and gluten-free.
- Preheat the oven to 180 C / 355 F. Line two flat baking sheets with non-stick parchment paper.
- Chop pistachios and cranberries and set aside.
- Combine dry ingredients in a bowl and set aside.
- Using an electric whisk, beat together butter and stevia until just combined. Add the other ingredients and whisk together for 10-15 seconds until well combined.
- Add the dry flour mixture in 3 batches and whisk. Finally, add the nuts and cranberries and fold together with a spatula.
- Using a small ice cream scoop or a tablespoon, add small blobs of the dough to the baking sheets (about 6 per sheet, with enough space between as the cookies will drop and flatten out while baking).
- Either bake one tray at a time, or do them in two lots. Bake for 15 minutes, until golden brown. Don’t panic if it looks like the cookie dough is melting. The balls will melt and flatten into pancake shapes. When you remove the trays, they will feel soft to touch and a little bouncy. Leave them on the tray to cool for 5 minutes, then move with a spatula to a rack to cool completely. They will firm up and become more stable. I like to pop them in the fridge for an hour, and they get a really nice texture.
- I also prefer to store mine in the fridge as they last much longer and stay fresh.
Cranberries can be omitted if you want to reduce carbohydrate/sugar amount even further.
- Serving Size: 1 large cookie
- Calories: 226
- Sugar: 3.5 g
- Sodium: 65.3 mg
- Fat: 19.4 g
- Saturated Fat: 8.4 g
- Carbohydrates: 8.5 g
- Fiber: 3.2 g
- Protein: 5.3 g
- Cholesterol: 50.4 mg