Spritz cookies are my Dad's favorite Christmas cookie. I love it when I can still make family favorites into healthy treats by just simply swapping out a few unhealthy ingredients. This Healthy Spritz Cookie Recipe is the perfect example.
For my healthy spritz cookie recipe, instead of all-purpose flour I used nutrient-dense almond flour along with a bit of unmodified potato starch to make these gluten-free. Traditional spritz cookie recipes call for butter, which we know is a healthy fat, but I swapped it out for ghee to avoid the milk proteins (I'm allergic). Finally instead of regular white sugar I replaced it with my recommended all-natural sugar-free sweeteners.
Voila! A healthy spritz cookie recipe is born.
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Ingredients
- 1 1/2 c. Blanched Almond Flour
- 1/4 c. Unmodified Potato Starch or Arrowroot or Tapioca
- 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 c. Ghee or Butter, Softened
- 1/2 c. Granulated Sweetener - for sugar-free I recommend Swerve or Birch Xylitol
- 1 Large Egg
- 1 Tbsp. Unsweetened Almond Milk
- 1/2 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- Granulated Sweetener for Sprinkles - for sugar-free I recommend Birch Xylitol
- Cookie Press
- Baking Sheet
- Silpat
- Water Bottle
Directions
- Preheat oven to 350 degrees F.
- In medium mixing bowl sift together almond flour, starch and baking powder.
- In large mixing bowl beat ghee and sweetener with electric mixer until light and fluffy.
- Add egg, milk, vanilla and almond extract and beat until well combined.
- Gradually add flour mixture to ghee mixture and beat until combined.
- Fill cookie press with dough and with desired disks, press cookies onto baking sheet.
- Bake 9-12 minutes or until bottoms are lightly browned.
- Transfer cookies to cooling rack, quickly spray each cookie with a light mist of water and then sprinkle with granulated sweetener.
- Enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information 2 Cookies: 90 calories, 6 g fat, 2 g carbs, <1 g fiber, 2 g NET CARBS, 1 g protein (made with Swerve)
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Thank you, Vanessa. I am looking forward to making these for my Christmas cookie tray.
I’m wondering how far in advance I can make these? I’ve found with many almond flour cookies, that they need to be prepared the day you will be serving them. Are these the same way or do they keep well for a few days and not get too soft?
With the little bit of added starch you can make these ahead of time and actually freeze them. Hope you enjoy the recipe.
Wonderful. That will help out so much with the day of cooking.
oh my gosh I can’t wait to try these! We did traditional spritz cookies every year when I was growing up, and now my kids make gluten free spritz cookies with gramma. But this will allow me to actually eat some!
I can’t wait to come home on Thursday and try them 🙂
Is there anything that you can sub the starch with? I don’t each any starch – inflammation reasons. Looks delicious. Thanks!
Did you know that unmodified potato starch actually is anti-inflammatory and provides healthy prebiotic bacteria to feed the probiotic bacteria in the digestive tract?
Thanks Vanessa, I didn’t know that. Although those benefits sound great, it is higher in carbs than I like to consume.
Thanks anyway – love your site.
2 Cookies is 2 net carbs, taking out the potato starch would lower the count by a negligible amount.
Vanessa, I just made these cookies today, following the recipe to a tee. My cookies completely “melted” in the oven! Is there perhaps too much butter in the recipe?
Did you follow the recipe exactly as written? Any substitutions? Any omissions? I tested this recipe twice and the results are pictured.
Vanessa, I did. It was so strange! Did you experiment with both ghee and butter? I used organic butter. I ended up making them again to see if it was a fluke. I even added 3/4 c. of my gluten-free flour blend to get it to turn out right, but it still spread out too much. I had to add 1 + 1/8 c. of the GF flour blend to get the cookies to hold their shape!
When I made these last year I used butter. This year I used ghee. Are you at a different altitude? Is your butter perhaps too soft?
Thanks for the recipe! Can’t wait to try it! These cookies were my childhood favorite that I used to make with my mom and now my daughter is 4 1/2 and I want to make them with her too but I really wanted to make a healthier version. I hope she likes them as much as I did growing up.
Thanks again and happy holidays to you!
Laurie
Oh my gosh, funny. I just came up with a spritz cookie recipe too! Swear I am not copying you! Posting mine next week some time…
Just had to let you know that I made these today and they are wonderful. They taste so much like what my family is used to. They are going to be thrilled. Thank you for the recipe. I did use a stick of butter like you did last year. We can handle dairy. It’s wheat that some in my family have issue with.
Mine spread out too and the dough was really wet.
The dough is wet, that is normal. If spreading out, it is because butter is too soft. I tried these again with butter and had no issues. You can try putting the dough in the refrigerator for a bit, but you don’t want it to harden. Also, do not skip the starch in the recipe. I use unmodified potato starch.
Made these and my family loved them! Super easy and very tasty!
I just made these and mine also melted completely. 🙁
Did you follow the recipe exactly as written. Did you make any substitutions?
I made these on Christmas Eve and my husband says they taste like “the real thing.” I think they ARE the real thing, but you know what he means. 😉 They were delicious. I am amazed at your dessert recipes and how delicious they are. We don’t even miss wheat with these recipes.
Thank you Karen! Glad you enjoyed this recipe.
Vanessa, I can not use any of the starches listed….. I have to be wheat, grain and sugar free… is there anything that might work as a substitute? Thank you in advance for your help. I love your website and your posts on facebook .
Perhaps try coconut flour?
Thank you for the suggestion …. I will try it…. Also, again I want to tell you how much I enjoy your website and postings on Facebook! 🙂
Just wanted to give a heads up to those seeming to have issues with the cookies ‘melting’ or spreading too much when baking. I’ve baked spritz cookies for about 15 years, and it’s always an issue with spritz cookies- if you’re working with the dough too long, or it sits too long outside the cookie press, it gets too soft and can affect how the cookie bakes. I recommend putting any dough you’re not using in the press in the fridge- take it out when you’re ready to load the press (if need be, let it sit for a couple minutes). It’s better for the dough to be a little too cool going in the cookie press than a little too warm. That should help!
Anything I could substitue for the egg?
No.