Quick Summary: These almond flour cookies satisfy the craving for something sweet and bread-like without the carbs. Warm cinnamon, smoky ancho chile, and a dusting of chipotle give them a Mexican flair. Prep time: 10 minutes | Cook time: 13 minutes | Makes: 21 cookies
Jump To: RECIPE | Customizing the Heat Level | How to Make It? | Pairing Cookies with Tea | FAQ
Cookies were the hardest thing to give up when I switched to a slow-carb diet. These almond flour cookies scratch that itch with a tender, slightly crumbly texture and warm spice flavor.
The combination of cinnamon, star anise, and smoky ancho chile gives them a Mexican chocolate vibe without the chocolate (though you can add cocoa if you want). A light dusting of chipotle powder on top adds a little heat that builds as you eat.
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Customizing the Heat Level
The chile spices are flexible. I used a teaspoon of medium-hot, smoky ancho powder within the batter and then dusted the cookies with a hot, smoky chipotle powder.
- Milder options: Sweet paprika, Aleppo pepper, dried Anaheim
- Hotter options: Serrano powder, gong bao, aji
- Non-smoky but warm: Guajillo, New Mexico chile
If you want chocolate cookies, add 2-3 teaspoons of cocoa powder without significantly changing the carb count.
How to Make Mexican Spiced Cookies
The ingredient and recipe details are listed in the recipe card below. In short, you whisk together almond flour with spices and a touch of Truvia, mix in melted butter and egg, scoop onto a baking sheet, and bake until golden. They don’t spread, so flatten them before baking to whatever size you want.
Pairing Cookies with Tea
I love to eat cookies with a great cup of tea, and these Mexican spiced cookies pair especially well with chai or cinnamon-forward blends. Check out my tea shop to see the ingredients of the range of teas and tisanes that pair nicely with cookies.
And who says an Afternoon Tea only has French pastries? Try the Mexican spice cookies with a strong black tea at your next tea party.
FAQ
Yes. Truvia works well here, but you can substitute monk fruit, erythritol, or allulose. Adjust quantity to taste since sweeteners vary in intensity.
Almond flour doesn’t behave like wheat flour. These cookies hold their shape, so flatten them before baking to whatever thickness you prefer.
Keep them in an airtight container at room temperature for up to a week, or freeze for up to three months.
Almond flour is essential to this recipe. Sunflower seed flour sometimes works as a substitute, but the flavor and texture will be different.
The combination of cinnamon, chile, and star anise echoes the flavors in Mexican hot chocolate and traditional Mexican baking. The smoky chiles add depth you don’t find in typical American spice cookies.
Want more Mexican Recipes? Check out this collection of traditional Mexican recipes, from tamales, to moles, to cocktails to sauces.
Low Carb Mexican Spiced Cookies
Equipment
Ingredients
- 2 ½ cups almond flour
- 3 tablespoon Truvia adjust according to your favorite sugar or sugar substitute
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoons cinnamon
- 1 teaspoon medium hot chile spice I used smoky Ancho
- ½ teaspoon ground star anise
- 6 tablespoons unsalted butter slightly melted
- 1 large egg slightly beaten with whisk
- 1 teaspoon vanilla
- 1 tablespoon chipotle spice powder
Instructions
- Place a piece of parchment paper on a cookie sheet and preheat the oven to 350 degrees.
- In a large bowl, whisk together all dry ingredients (flour, sugar baking soda, salt, and spices.2 1/2 cups almond flour, 3 tablespoon Truvia, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/4 teaspoons cinnamon, 1 teaspoon medium hot chile spice, 1/2 teaspoon ground star anise
- In a small bowl, whisk the egg, add the butter and vanilla and either whisk together thoroughly or use a hand blender to blend.6 tablespoons unsalted butter, 1 large egg, 1 teaspoon vanilla
- Make a well in the dry ingredients and add the wet ingredients to it and mix together with a fork or spoon until you have a pliable dough (you can use your hands to mix also).
- Use a tablespoon or a small scoop and place a small mound of dough on the cookie sheet with parchment paper (there should be enough for about 21 cookie mounds). Flatten each mound with your hand or a fork. The dough will not spread so whatever size you make your cookie on the sheet is the size it will come out.
- Sprinkle the chipotle powder over each cookie and bake at 350 for about 13 minutes or until golden. Let cool on cookie sheet for about 10 minutes before removing.1 tablespoon chipotle spice powder
Video
Dorothy Stainbrook says: 
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