1/2 cup powdered erythritol or your preferred sugar-free sweetener
1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking powder
1/4 teaspoon salt
For the Frosting:
1 cup sugar-free Cool Whip or sugar-free whipped topping
1 teaspoon vanilla extract
Optional: Sugar-free chocolate chips or sprinkles for decoration
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter and powdered erythritol until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Shape the Cookies:
Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the palm of your hand or the back of a fork.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
In a medium bowl, combine the sugar-free Cool Whip and vanilla extract. Mix until smooth and well incorporated.
If desired, fold in sugar-free chocolate chips or sprinkles for added flavor and texture.
Frost the Cookies:
Once the cookies have completely cooled, use a spatula or a piping bag to spread the frosting on top of each cookie.
Allow the frosting to set for a few minutes before serving.
Serve and Enjoy:
Your Sugar-Free Cool Whip Cookies are now ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips
Sweetener Adjustment: Adjust the amount of powdered erythritol to your taste preference. You can also use other sugar-free sweeteners like monk fruit or stevia blends.
Dairy-Free Option: Substitute the unsalted butter with coconut oil or a dairy-free butter alternative to make the cookies dairy-free.
Add-Ins: Feel free to customize your cookies by adding sugar-free chocolate chips, chopped nuts, or a sprinkle of cinnamon to the dough for extra flavor.
Storage: These cookies can be stored in the refrigerator for up to a week or frozen for longer storage. Let them come to room temperature before serving if frozen.
