Don’t know what to make for dessert for Thanksgiving? I have an easy cookie recipe for you! It’s healthy and you can use up some of your herbs before they all die off. Make some Sugar Free Thyme Cookies with me!
At this point in the gardening season we have many herbs still to harvest. I thought I would create some sugar free cookies that could use up some fresh Thyme, since I love sweet herbs. Thyme is one of my favorite, especially since it is a perennial.
What is it about fall that makes us want to bake something? Cooler weather outside and then huddling inside to keep warm, I guess. Baking cookies is so much easier and faster than pie or cakes. I enjoy instant gratification when baking. Making something quick and then being able to savor it sooner, rather than later.
Baking With Fresh Herbs
I used to have a baking book using fresh herbs which I let go because it used sugar and regular flour. I don’t use either anymore but now I wish I would have saved it just for the ideas. Any who, I am enjoying adding in fresh herbs to other recipes I find. It’s a win win situation all around.
Do you have any favorite recipes that use fresh herbs? I’d like to hear from you about what they are! Share in the comments below what you enjoy.
1/4 cup (1/2 stick) unsalted softened butter
1/2 cup (4 oz) of softened Cream Cheese
1 large egg at room temp
1/2 a cup granulated Erythritol-based Sweetener
150 g. (1 1/2 cups) of blanched Almond flour
1 tsp. of baking powder
1/2 tsp. of Vanilla extract
Powdered Erythritol-based sweetener (for dusting)
1/4 tsp. of salt
2 T. of chopped fresh Thyme ( I use this tool here.) Or sometimes, I just scrape all the little leaves off the stem. Just depends what kind of herb you are using. This recipe will also pair well with using fresh Rosemary.
Heat the oven to 350 degrees and line the cookie sheet with a silicone baking mat or parchment paper.
Beat the butter and cream cheese using an electric mixer in a large bowl until it appears smooth. I use this.
Add the sweetener and keep beating.
Beat in the vanilla extract and the egg.
Whisk the salt, baking powder, and almond flour in a medium bowl. then add the flour mixture into the cream cheese mixture until well incorporated. Fold in the fresh Thyme by hand.
Drop the dough in spoonfuls onto the coated baking sheet. Flatten the cookies. My husband likes them to be a little on the thicker side, though.
This is the part where if you want to add an edible flower, press it on top but not too hard. You could use Nasturtiums, Carnations, Pansies, Viola/Violets, Borage and a whole host of others. I will link to a post below.
Questions about Cream Cheese cookies:
Can I freeze Cream Cheese cookies? Yes, you can freeze these, just make sure they are fully cooled. When you want to thaw them let them sit at room temperature for 2 hours.
What kind of flowers are edible? Look at this post here.
How long will these cookies last? Since these cookies are made with cream cheese, keep them in the refrigerator or on ice at a gathering. They will stay fresh for 5 days in the refrigerator.
What do you think about these sugar free Thyme cookies? If you have any questions or tips for me, leave them in the comments below. Have a blessed day!
- 1/4 cup (1/2 stick) unsalted softened butter
- 1/2 cup (4oz.) of softened Cream Cheese
- 1 large egg at room temp
- 1/2 cup granulated Erythritol-based sweetener
- 150 g. (1 1/2 cups) blanched Almond flour
- 1 tsp. baking Powder
- 1/2 tsp. Vanilla extract
- Powdered Erythritol-based sweetener (for dusting)
- 1/4 tsp. salt
- 2 T. fresh Thyme, chopped or leaves stripped
- Heat the oven to 350° and line your cookie sheet with a silicone baking mat or parchment paper.
- Beat the butter and cream cheese using an electric mixer in a large bowl unti it appears smooth. Add the sweetener and keep beating. Beat in teh banilla extract and the egg.
- whisk in the salt, baking powder, and almond flour in a medium bowl. Add the flour mixture into the cream cheese until weill incorporated. Fold in the fresh Thyme.
- Drop the dough in spoonfuls onto the coated baking sheet. Flatten the cookies.
- Bake for 10-12 minutes. Dust with powdered sweetener when cool.
Amount Per Serving Calories 154Total Fat 13.7ggCarbohydrates 3.4ggFiber 1.5ggSugar Alcohols 10gg
Nutritional information isn't always accurate.
Want to see more recipes with fresh herbs? See my recipe for Mint Tea here?