Cookies were the thing I missed the most when I went to a low-carb diet. These cookies can satisfy those familiar cravings for something that is both sweet and with a bread-like texture. The chili spice and cinnamon boost the flavor and add a Mexican flair. Completely satisfied the cookie craving!
Jump To: RECIPE | Low-Carb Substitutions | Pair Cookies with Tea
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Low Carb Substitutions
If you like chocolate cookies, you can add 2-3 teaspoons of cocoa powder to this recipe without significantly changing the calories/sugar/carb content.
The other option to change up the Low-Carb Mexican Cookies is to decrease or increase the amount of heat by the type of chile pepper spice you use. I used a teaspoon of medium-hot, smoky ancho powder within the batter and then dusted the cookies with a hot, smoky chipotle powder.
You could substitute a non-smoky pepper for the batter and a milder pepper for the dusting if you like. Non-smoky, milder pepper spices might include sweet paprika, Aleppo, dried Anaheim, or dried sweet banana.
A non-smoky, but still hot pepper powder for the dusting would be serrano, gong bao, aji, etc.
Most of these spices or spice blends can be found online, or you can purchase many of them at any specialty spice store (or the local grocery store).
Pairing Cookies with Tea
I love to eat cookies with a great cup of tea! My tea shop provides a variety of handmade teas. Enjoy!
For More on Low Carb Lifestyles
If you are trying out a low-carb lifestyle, check out this comprehensive list of the kinds of food allowed on slow-carb or low-carb diets.
And here is some good information on the nuances of the various low-carb diets and how they differ from each other..
Finally, if you have met your fat loss goals and want to make sure you sustain the weight loss, check out these maintenance strategies.
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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