• The Team at SIN FIT

Holiday Cookie Recipes

We know what you are thinking... how is it possible to stay away from all of those baked goodies during the holidays?! We have the answer! Below are two SIN approved cookie recipes guaranteed to be a guilt-free hit!


Soft and Chewy Keto “Sugar” Cookies

8 Ingredients - 23 Minutes - 240 Calories

Servings: 12 Cookies


Ingredients:

1/2 cup unsalted butter (softened)

3 ounces full fat cream cheese

1-1/2 cups erythritol

1 egg

1 teaspoon vanilla extract

3 cups super-fine almond flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Line two baking sheets with silicone baking mats or parchment paper. Set aside. Place the softened butter, cream cheese, and erythritol in a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the ingredients on medium speed for 1 minute, or until combined. Add the egg and vanilla and continue to beat for 30 seconds to one minute, until light and fluffy. Turn the mixer to low and add the almond flour, baking soda, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined. Form the cookie dough into 24 balls and place on the lined baking sheets. Preheat the oven to 350° F. While the oven preheats, place the baking trays in the freezer to freeze for at least 10-15 minutes. Once the oven is preheated and the cookie dough has been in the freezer for 10-15 minutes, transfer the baking sheets directly from the freezer to the oven. Bake the cookies for 12-13 minutes, until they're just slightly golden brown on the edges and puffy on top. The cookies may seem under-baked but will firm up once cool. Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.



Low Carb Peanut Butter Cookies

4 Ingredients- 40 Minutes – 200 Calories

Servings: 16 Cookies


Ingredients:

1 cup organic unsweetened peanut butter, room temperature

1-1⁄8 cup erythritol

1 egg

1 teaspoon vanilla extract


Directions:

Preheat oven to 350° F. Line a large cookie sheet with parchment paper.In a large mixing bowl, combine peanut butter, 1 cup erythritol, egg, and vanilla, stir well with a spoon. Roll the dough into 1″ balls. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, turning the cookie sheet halfway through baking, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from the pan to a wire cooling rack.


Find more recipes like these at yummly.com

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