Sugar-free cinnamon cookies are a great choice for those late afternoons when you want a quick snack. I’m always on the go and don’t have time to cook, so I’m constantly searching for quick, low-carb cookie recipes that won’t ruin my diet.
For this recipe, I use rye flour, eggs, cinnamon, lemon/orange zest and peel, baking powder, and stevia. These sugar free cinnamon cookies boast a crunchy texture and a lovely fresh-from-the-oven holiday flavor. The best part is that you can make this treat anytime – all you need is a blender and a baking pan.
Sugar Free Cinnamon Cookies
- 2 whole eggs
- 1 egg yolk
- 150-200 grams rye or oats flour
- Baking powder
- Cinnamon (2-3 teaspoons)
- Stevia (or artificial sweetener)
- Lemon/orange zest and peel
- Walnuts or raw nuts (optional)
- Psyllium husk (optional)
- Oil for coating the baking pan
In a blender, mix two whole eggs, rye flour, psyllium, walnuts, stevia, lemon zest and peel, cinnamon and baking powder. Add water if the mixture is too thick. Coat the baking dish with olive oil.
Form cookies by shaping about one teaspoon of dough into a ball and gently flattening into a disc. Place the cookies in the pan, add a beaten egg yolk over them, and sprinkle some nuts.
Leave them in the oven until they become crispy (45-50 minutes). Garnish with stevia or artificial sweetener (if you’re not a diet, add powdered sugar over them).
Use your creativity and add new ingredients, such as dark chocolate, dates, oats, banana, or goji berries. These sugar free cinnamon cookies have a naturally sweet flavor and a divine taste, so make sure you try them out!