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Christmas Spice Cookies

These Sugar-free Christmas Cinnamon Spice Cookies are perfect as a homemade gift for friends and family, or lovely to serve when you have guests pop over during silly season.

20

1 packet of Low Carb Cookie Base Mix 140g melted butter 80 ml (1/3 cup) almond milk 2 TB of sweetener of choice (40g) - we LOVE Natvia 2 teaspoons of mixed spice 1 heaped TB of ground Ginger

Preheat oven to 160g degrees and lin a cookie tray with baking paper Combine the dry ingredients (cookie mix, sweetener and the spices) in a bowl. In a small bowl combine the butter and the milk, then add this mix to the dry ingredients and combine well. Place mix between 2 sheets of baking paper and roll out until 5mm thick. Using your favourite Christmas cookie cutters cut out your cookies and place on a lined baking tray. Bake on 160 degrees for 12-15 minutes or until golden. Let cool then decorate with white piped icing, silver cachous, or other Christmas themed decorations! storage Can be stored in the fridge for up to 5 days and up to 3 months in the freezer