BY The Blog Team

This delicious twist not only transforms the traditional sugar cookie into something healthy, but it is also gluten free, sugar free and loaded with sweet flavour. Enjoy!

2 cups (224g) almond flour (not meal)
2 tbs (16g) oat flour
1/4 cup sweetener of choice (I used Xylitol)
1/2 tsp baking powder
Pinch salt
1 large egg
6 tbs (72g) SweetSpreads Vanilla Cupcake CocoNutter, melted
1 tbs butter, melted
Sprinkles, optional

Preheat oven to 160 degrees Celsius
Coat a baking pan with non-stick spray
Sift together dry ingredients, minus sweetener
Cream together egg and sugar
Add in butter and CocoNutter
Combine wet and dry ingredients
Spread batter evenly into the pan
Bake for 18 minutes or until edges are golden

Nutrition: 1/24 bars
Calories: 100, Protein: 2.8g, Carbs: 5.8g, Fat: 8.6g, Sat Fat: 3g, Sodium: 10mg, Fiber: 1.5g, Sugar: 0.8g, Net Carbs: 5g

Sarah Kesseli

About The Blog Team
The Fabletics blog team is brimming with fashionistas for whom fitness is a passion and natural beauty remedies are a must. They lend their love of all things active, healthy, beautiful and motivating to provide posts that will educate, delight and are sure to get you moving! Whether it’s the latest diet trend, a fabulous new fitness program, or inspiring ways to style your workout wear, the Fabletics Blog Team has you covered!

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