Buttery sweet spritz cookies get a low carb, gluten-free makeover. These traditional pressed cookies are also flavoured with orange zest and a little dark chocolate.
Preheat the oven to 325ºF and line several large baking sheets with silicone liners or parchment paper.
In a large bowl, beat the butter with sweetener until light and fluffy, about 2 minutes. Beat in the eggs and vanilla extract.
Add the almond flour, coconut flour, baking powder, and salt and beat until the dough comes together.
Fill the canister of a cookie press with dough and fit the press with your plate of choice. Follow the manufacturer's directions regarding how to press out cookies (mine requires a quarter to half a turn of the handle).
Press the cookies out onto the prepared cookie sheets. If you are using parchment paper, try holding it down against the cookie as you lift the press, to help it release.
Bake the cookies 12 to 14 minutes, switching the positions of the pans partway through baking. The cookies should be set but not browning much around the edges. They will be quite soft still.
Press any decorations into the centers of the cookies immediately upon removing from oven. Then let the cookies cool completely on the pans.
For the chocolate dip, place a bowl over a pan of barely simmering water. Add chopped chocolate and cocoa butter and stir until melted and smooth.
Add the cookies, one at a time, face up into the melted chocolate so only bottom is coated. Remove with a fork and tap fork against the side of the bowl gently to remove excess chocolate. (This is enough to dip about half of the cookies in chocolate).
Place the cookies on a waxed paper lined tray to let set.
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Notes
This recipe makes a LOT of cookies and is meant for sharing and giving away at the holidays. But you can easily cut the batch in half for a smaller amount. I often get over 100 cookies when I make the full batch! Sweetener notes: You really need an erythritol based sweetener that contains no allulose or xylitol. While the new Swerve Granular (the orange bag) contains allulose, they do have an excellent option with just erythritol and monk fruit. Super confusing, I know! Storage Information: Store the cookies in an airtight container on the counter for up to 5 days or in the fridge for up to 10 days. You can also freeze the cookies for several months. Store between sheets of waxed paper to protect them.