20 servings (40 cookies)

200 gr almond flour (2 cups)
80 gr cwhole wheat flour (½ cup)
½ tsp baking soda
¼ tsp sea salt
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp cloves
6 tbsp stevia powder or to taste
2 tsp guar gum
1 large egg beaten
1 tsp almond essence
¼ cup unsweetened almond milk
2 tbsp melted coconut oil

FROSTING
300 gr unsweetened non-fat plain Greek yogurt
¾ tbsp vanilla extract
2 tbsp stevia powder or to taste
MELTED CHOCOLATE
120 gr dark chocolate chips or white chocolate chips

In a bowl place a strainer and pour the yogurt. Cover with plastic wrap and refrigerate for about 3 hours to drain water.
Then pour the yogurt into a bowl, add the vanilla and stevia. Beat with an electric mixer for about 3 minutes or until thickened.
Store the frosting in the refrigerator until ready to use.

Preheat the oven to 350º F and line 2 baking sheets with parchment paper.

In a bowl mix the dry ingredients: almond flour, whole wheat flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, stevia and guar gum. Now add the egg,  almond essence, almond milk and coconut oil. Stir to combine and form a dough. 

Sprinkle a little whole wheat flour on the counter or cover with parchment paper, and with the rolling pin, spread the dough until it is ½ cm thick. 

Form the cookies using christmas cookie cutters: star, boot, pine, etc.

Place the cookies on the tray and bake for 6-8 minutes or until the cookies begin to brown.
Remove and transfer to a wire rack to cool. Let cool for at least 30 minutes before frosting.

Apply the frosting with a pastry bag. You can color the icing adding droplets of green, red or blue food coloring.

For melting the chocolate, place the chips in the microwave or melt in a small pot. Brush cookies with the chocolate.

FROSTING COOKIES
Per serving (2 cookies)
Cal: 98 P: 4.6 F: 6.7 Cb: 6.1

COOKIES WITH MELTED CHOCOLATE
Per serving (2 cookies)
Cal: 116.1 P: 3.3 F: 8.3 Cb: 8.7