Defeat Diabetes

< 1 min read

Perfectly spiced and deliciously crunchy, our low carb recipe is easy to make and is a great sweet treat for the festive season.

Preparation time: 20 mins Cook time: 15 mins Serves: 16


  • 2 cups almond meal
  • ¼ cup coconut flour
  • 1 tbsp ground ginger
  • ¼ tsp mixed spice
  • ½ tsp baking powder
  • 1 cup monk fruit extract
  • ¾ cup butter, softened
  • 1 tsp black molasses syrup
  • ½ tbsp full fat milk


  1. In a medium-sized bowl mix together almond meal, coconut flour, ground ginger, mixed spice and baking powder.
  2. In another bowl, whisk together the monk fruit extract with the butter using a stand mixer until light and fluffy.
  3. Add molasses to the butter mixture and dry ingredients until a dough forms.
  4. Roll into a ball, wrap in glad wrap and refrigerate for at least 20 minutes.
  5. Preheat the oven to 180°C/356°F and line a baking tray with baking paper.
  6. Roll out the dough to around ½ inch thickness and using a cookie cutter of choice (we used a star shape) cut the cookies and place them on the baking tray.
  7. Repeat until the dough is used up.
  8. Bake the cookies in the oven for around 25 minutes until golden.
  9. Let the cookies harden a little before turning onto a wire rack to cool completely.
  10. Dust with unsweetened cocoa powder or monk fruit icing sugar.

Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.

Tip: You can use stevia instead of monk fruit extract for a cheaper alternative.

Note: You can buy black molasses syrup from Woolies or Coles.

Note: Makes 16 cookies.

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