Sugar Free Christmas Cookie Recipe made with almond flour. They bake up soft and are tossed in Swerve Powdered Sugar to get that snowball look.
These Christmas cookies are perfect for the loved ones in your life that need to watch their sugar intake but still want something sweet for the holidays.
Growing up my mom made Snowball Cookies every year for Christmas. My sister and I loved covering the fresh baked cookie balls in the powdered sugar. Snowball Cookies are very similar to Mexican Wedding Cookies.
However, since I'm making a sugar free cookie, I won't be using regular powdered sugar. There are alternatives available! I'm using Swerve Confectioner's Sugar.
This Sugar Free Christmas Cookie Recipe was inspired by YOU, my readers. Quite a few have written in asking for more diabetic-friendly cookie recipes to go along with the few already posted on the site:
- Diabetic Holiday Cookie Recipes
- Sugar Free Peanut Butter Cookies
- Diabetic Christmas Cookies collection from last year.
- Sugar Free Christmas Cookies - a great collection of cookies to satisfy the sweet tooth in everyone that needs to watch their sugar intake.
Table of Contents
If you need to watch your sugar intake, here is a list of sweeteners that can be used in place of regular white and brown sugar. Of course, check with the recipe you are following to see which substitute sweetener is best.
- Maple syrup
- Monk Fruit Extract
📌As a precaution, you should always check with your family doctor as to the sugar substitute you should use for any recipe.
Helpful Kitchen Tools
This post contains affiliate links. That means that if you make a purchase after clicking on a link I may earn a small commission at no extra cost to you. For more information, click here.
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Step 1: In the bowl of a KitchenAid Mixer, beat the softened butter for a few minutes. Then add the Swerve Confectioner's Sugar.
- Step 2: Next, add the egg and the mint extract and continue to beat for another minute or two.
- Step 3: Combine the almond flour, salt and cocoa powder together and slowly add it to the butter, sugar, egg mixture.
- Step 4: Continue to beat until the dough comes together. You may need to add a few tablespoons of water for the dough to come completely together. When I made this recipe I added 4 tablespoons of water.
📌Baking Tip: Because this recipe uses almond flour, the dough might be dry and not come together like a regular cookie dough. Add a tablespoon of water at a time until it forms a dough you can work with like the photo above.
- Step 5: Use a small cookie scoop or a tablespoon and form the dough into 1 inch balls. Set on a piece of parchment paper and then transfer the dough balls to two baking sheets that are lined with parchment paper.
- I was able ot get 30 balls. You don't want them too big.
- Step 6: Bake in a preheated 325°F oven for about 12 minutes or until they are firm to the touch.
- Step 7: Remove from the oven and place on top of a cooling rack. You want to toss the cookies with the powdered sugar while the cookies are still warm, but not too hot otherwise the sugar will start to melt into the warm cookie.
- Step 8: After a few minutes of cooling, toss them in the Swerve Powdered Sugar. Only do a few at a time so you don't risk breaking the cookies. Set them back on the baking tray.
- Step 9: After the cookies have cooled for a few minutes, you may need or want to add more powdered sugar. Use a sifter to gently sprinkle the sugar on top for a fresh look.
⭐Before You Begin! If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
- Chopped Nuts - add ½ cup of either chopped pecans or chopped walnuts to the batter before baking.
- Red or Green Sugar - you can sprinkkle red or green sugar on top of the cookies as soon as they have been rolled in the powdered sugar. Please note that this will add a little bit of sugar to the recipe. Only do this if you can have the additional real sugar.
This Sugar Free Christmas Cookie Recipe can easily be prepared ahead of time by freezing the unbaked cookie dough balls:
- Place the cookie dough balls on a baking tray lined with parchment paper. Then place the baking tray in the freezer to flash free the unbaked cookies for about 30 minutes.
- Once frozen, place the dough balls in a freezer-safe plastic bag. The cookies can stay frozen like this for up to 3 months.
- To bake the cookies, remove from the freezer and place on a baking sheet lined with parchment paper. Let the cookies sit at room temperature for about 30 minutes and then proceed with baking per the instructions above.
You can also freeze the cookies after they have been baked and rolled in the powdered sugar:
- Once the cookies have baked, allow them to cool completely.
- Then flash freeze them following the directions above.
- When you're ready to enjoy them, remove them from the freezer, allow them to come to room temperature and then dust them again with more of the Swerve Powdered Sugar.
- They'll stay fresh in the freezer for up to 3 months.
- Store the baked and cooled cookies in an airtight container for up to 5 days on the countertop or in the pantry.
- You can also store them in the refrigerator for up to 2 weeks.
Top Recipe Tip
- Make sure you roll the cookies in the Swerve Powdered Sugar while they are still warm.
- That way the powdered sugar will adhere to the cookies.
- ½ cup butter; softened
- ½ cup Swerve Confectioners Sugar
- 1 ¾ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon pure mint extract
- 1 egg
- 1 cup Extra Swerve Confectioners Sugar for coating cookies.
- In the bowl of a KitchenAid Mixer, beat the softened butter for a few minutes. Then add the Swerve Confectioner's Sugar.
- Next, add the egg and the mint extract and continue to beat for another minute or two.
- Combine the almond flour, salt and cocoa powder together and slowly add it to the butter, sugar, egg mixture.
- Continue to beat until the dough comes together. If you notice the dough is not coming together, slowly start adding a tablespoon of water at a time until the dough is combined and looking like the photo.
- Roll the dough into 1 inch sized balls and set on baking sheets lined with parchment paper.
- Bake in a 325°F oven for 12 minutes or until the cookie balls are firm to the dough.
- Remove and let cool for about 5 minutes.
- Place about ½ cup more of Swerve Confectioners Sugar in a shallow bowl and roll the cookies in the sweetener.
You may need to add a few tablespoons of water for the dough to come together. When I made this recipe I added 4 tablespoons of water.
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 63mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.