Well kind of. At least these little puppies are gluten free and made with agave syrup, and I don't know about you, but it makes me feel a whole lot better about myself as I'm stuffing them into my face right now.. :D

I (Zsanett) decided not to go insane with eating this year over Christmas. This might have to do with the fact that I sadly won't get to go home to see my family due to work commitments, or maybe I'm just that mature, I don't know... No I'm not, It's definitely due to me not going home so I can eat myself stupid with my beloved Hungarian food. Meh. Anyway. 

So I've decided to look for recipes that I can make and are semi clean. This recipe that I had for a while calls for almond flour, but sadly none of the shops around me stocked them, and at the time I decided to shop for ingredients there was no way I was going back to town to hunt for Whole Foods. So I ended up getting a "Free From" flour, as at least it's gluten free. Winning. 

If you want to go super healthy, instead of agave syrup, you could even do rice syrup, as apparently that's even better for you. 



And most of them you probably already have in your house..



    1.    8 tablespoons butter, room temperature
    2.    4 tablespoons agave nectar
    3.    2 cups 'free from' or almond flour
    4.    1 teaspoon cinnamon
    5.    1 teaspoon ground ginger
    6.    1/8 teaspoon ground cloves
    7.    1/4 teaspoon ground nutmeg



    1.    8 oz. cream cheese, room temperature
    2.    3 tablespoon agave nectar
    3.    1/2 teaspoon cinnamon

Plus I've decided to add some extra "sparkly sugar snowflakes" to make it even more festive. Not diet friendly, but festive. Oh well.. :)


    1.    In a bowl mix together your butter and agave nectar until combined.
    2.    Add the dry ingredients: almond flour (or 'free from'), cinnamon, ground ginger, cloves, and nutmeg and mix together until combined.
    3.    Place the batter in between two pieces of parchment paper and roll it flat.
    4.    Place on top of a cutting board or flat surface and put it in the freezer for five minutes.
    5.    Preheat oven to 170 C.
    6.    Remove the top layer of parchment paper and use cookie cutters to get shapes.
    7.    Carefully transfer the cookies onto a baking sheet lined with parchment paper.
    8.    Once all the cookies are transferred, bake for 10 minutes.
    9.    Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (I used a cutting board) in the fridge until you're ready to cut your second batch of cookies.
    10.    Remove the cookies from the oven and allow to sit on the pan for five minutes.
    11.    Transfer them to a cooling rack and allow them to cool completely.
    12.    When you're ready to apply the icing (cookies should be completely cool), mix together the cream cheese, agave nectar, and cinnamon in a bowl.
    13.    Place the cream cheese mixture into a plastic baggie and cut a little bit off the tip. Then, squeeze the frosting out of the cut tip to decorate the cookies!

Serving (1 cookie): Calories 198; Fat 16.5g (Sat 9.2g); Protein 2.5g; Carb 11.2g (net carb 9.9g); Fiber 1.3g; Sodium 112mg

Enjoy! :) xxx Zsanett