Tuesday, October 7, 2014

Buttery and Delicate No-Sugar Low-Carb Almond Cookies

Many people ask me how I stay in shape while cooking up all the sinful treats I do on a regular basis. Today I'm going to fill you in on my secret. It's not rocket science and it's quite easy really. As a former overweight man for many years, I have come to terms that dieting is not an exact science and everybody is not created equal.

So my method to keeping my weight in check is simple. I simply cut out unnecessary carbs and sugars from my diet, or at least I cut back on them when I need to. If I'm having a solo dinner at home, I stick to some protein ( meat, tofu, beans ) and lots of fresh vegetables. To satisfy my sweet tooth, I make all kinds of low-carb, gluten-free treats and these buttery almond cookies are a staple in my cookie jar at home.

They're so much easier to make than cakes or pies and as long as I have a stash of these morsels of delight, this dessert-loving guy is one happy camper. They don't require dozens of ingredients and don't take very long to make. 

The secret to these cookies is the combination of almond flour and coconut flour. Cookies solely made with almond flour tastes pretty darn good, but I find the addition of coconut adds stability to the cookies, giving it a more realistic texture...something that resembles the real thing.

Here are a few tips for the best results.

  • The cookies are fragile compared to normal cookies so handle with care
  • If you prefer crispier cookies, you can keep them in the freezer
  • Add chocolate chips, raisins or your favorite add-ins for variety


1 1/4 cups almond flour
3/4 cups coconut flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup sweetener of your choice
1/2 tsp vanilla extract
1 large egg
3.5 oz sugar-free chopped chocolate


  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. Mix together the almond flour, coconut, baking powder and salt in a medium bowl.
  3. In a large bowl, cream together the butter with sweetener. Beat in the vanilla and egg until well combined.
  4. Add the flour mixture until dough is mixed well.
  5. Make 1-inch balls with the dough and place on baking sheet.
  6. Press each ball to 1/4 inch thickness.
  7. Bake for 12 to 15 minutes, until just brown.
  8. Remove from the oven and cool in pan 5 minutes.
  9. Transfer to a wire rack to cool completely.

Watch our video on YouTube!

I finally finished making the video for this recipe last night. Check it out and see exactly how easy they are to make. Plus you'll get to see me in all my idiotic goofiness, testing the cookies at the end. Don't judge please and please be nice. :)

I hope you enjoy these cookies as much as I love eating them. Don't forget to subscribe to this blog for regular updates and a free copy of my 10-Recipe File. Also, if you know someone who might enjoy this recipe, please share them by clicking on the social icon buttons after the post.

I also have a YouTube channel I'm working on with my Japanese pal Satoshi. Videos are still not as professional as we'd like them to be, but we'll get there I promise. There's a great selection of videos on there right now so check them out when you have time. Thanks for your support and come back soon for more recipes, travel and fun!

Do you have Instagram? Check me out over there as I post fabulous photos of food every single day! I'm also on Pinterest, where you can see my huge collection of curated pins of things I love about travel, food and general life. I'd love to connect with you there.

Until next time, take care and hope you're having an awesome day!

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