Low Carb Apple Cinnamon Cookies
Indulge guilt-free with these Low Carb Apple Cinnamon Cookies, a delicious blend of wholesome ingredients and warm, comforting flavors. These cookies feature a unique combination of coconut and almond flours, making them naturally gluten-free and perfect for low-carb diets. Sweetened with granulated erythritol and infused with the cozy spice of ground cinnamon, they offer a burst of sweetness without added sugar. Moist and tender thanks to unsweetened applesauce and melted butter, they achieve the perfect balance of soft and chewy texture. Optional chopped walnuts add a delightful crunch, making these cookies a satisfying treat for any occasion. Ready in under 30 minutes and yielding 24 cookies, they’re ideal for meal prep, dessert cravings, or pairing with your favorite cup of tea or coffee. These keto-friendly apple cinnamon cookies are the ultimate low-carb snack that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 0.5 cup Almond flour
- 0.5 cup Granulated erythritol
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Butter, melted
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened applesauce
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the coconut flour, almond flour, granulated erythritol, baking powder, ground cinnamon, and salt. Stir until well mixed.
In another bowl, whisk together the melted butter, eggs, vanilla extract, and unsweetened applesauce.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough seems too sticky, let it sit for a few minutes to allow the coconut flour to absorb moisture.
Fold in the chopped walnuts, if using.
Using a tablespoon or small cookie scoop, drop dollops of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dollop gently with your fingers or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center is set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 20.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
