Light, crunchy, and perfect for those who want a sweet treat without compromising: the cookies with erythritol are the ideal solution for a more mindful breakfast or snack. In this recipe, we show you how to prepare simple and fragrant cookies, perfect for dunking in milk or enjoying on their own, with all the pleasure of tradition but with a focus on sugar reduction. Easy and quick to make, they will win over the entire family at the first bite!
- Preparation time: 15 Minutes
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup Greek yogurt (or ricotta)
- 2 tbsps honey (or erythritol)
- 1 cup almond flour
- 1 pinch salt
- vanilla flavor (or lemon)
- 1 tsp baking powder
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking tray
Steps
Prepare all the ingredients
Place almond flour, erythritol, eggs, yogurt, baking powder, and flavors on the work surface. This way you will work faster.
Break the eggs into a bowl
Lightly beat the eggs with a fork, just until they are homogeneous.
Add the erythritol
Mix the erythritol with the eggs until dissolved and you have a uniform mixture.
Add ricotta or yogurt while continuing to mix so it blends perfectly with the rest of the ingredients.
Flavor the dough
Add grated lemon zest or vanilla to give aroma to the cookies.
Incorporate the almond flour
Add the almond flour little by little, stirring first with the spoon and then with your hands.
Add the baking powder
Combine the baking powder and mix well. The dough will be soft and slightly moist, but workable.
Shape the cookies
Take small amounts of dough, form balls and gently flatten them with your fingers. Place them on a baking tray lined with parchment paper.
Bake in the oven
Bake at 320 °F in a static oven for about 12–15 minutes, until the cookies are slightly golden on top.
Let cool
Remove from oven and let cool completely: they will be soft when warm, but will become more compact and crunchy as they cool.Melt some dark chocolate and decorate your cookies to make them even more delicious.
The cookies with erythritol and almond flour, once completely cooled, can be stored well at room temperature. Place them in a tin box or an airtight container, away from heat and moisture: they will remain crunchy for 4–5 days.
If you prefer to keep them longer, you can put them in the refrigerator, always tightly closed in an airtight container, for up to 7 days; before enjoying them, let them sit at room temperature for a few minutes.
The raw dough, however, can be wrapped in plastic wrap and stored in the refrigerator for 24 hours. It can also be frozen for up to 1 month: when ready to use, simply thaw it in the refrigerator and proceed with shaping and baking the cookies.
