Sugar Free, Grain Free Cut-Out Cookie Recipe 2

Quick post– but good nonetheless! I have a recipe on here for cutout ‘sugar’ cookies made from almond flour and, while making thumbprints last night, I decided to try a slightly different recipe made with both almond and coconut flours. I made the dough last night and kept it in the refrigerator overnight. Once baked, these cookies were softer and a little more like the “real” thing than the almond flour-only counterparts, which were more crisp. These are dense, slightly chewy treats like a traditional homemade sugar cookies would be! I think this could be a base recipe that could go in many directions.

I’m not including a frosting recipe here because the one pictured on these (really silly looking) snowmen was some leftover sugar free pudding frosting. It has corn starch in it as well as modified food starch, so it’s not really diet friendly– it just happened to be sitting in my refrigerator, so I used it for picture purposes. In general, though, an icing made with coconut or almond milk, a little lemon juice and powdered sweetener would work well on these, as would some colored erythritol or xylitol crystals.

Again, pardon the silly decorating skills– this was really a test batch, so I didn’t spend a whole lot of time decorating. Exactly why I chose to cut the cookies into snowman shapes is beyond me. I probably should have done trees or stars! 🙂

Excuse my silly decorating.

 

The inside of the cookie is dense and soft– just like flour-based cookies.

Ingredients
1 ½ cups blanched almond flour
½ cup coconut flour
1 egg
¾ cup butter, softened
1 tsp. vanilla extract
¼ tsp. almond extract (optional)
10 drops liquid stevia extract
½ cup granulated sweetener (I used Ideal)
¼ tsp. xanthan gum
Directions:
1.     Cream together butter, stevia extract and sweetener until smooth and creamy, wiping down the sides of the bowl as necessary.
2.     Add in egg, vanilla and almond extracts and xanthan gum and beat on medium speed until mixed well, scraping down the sides of the bowl as necessary.
3.     Add in almond and coconut flours and then mix on low speed until thick dough is formed, scraping down the sides of the bowl as necessary.
4.     Place the dough in a large heap onto a very large piece of plastic wrap. Wrap it thoroughly and allow the dough to cool in the refrigerator for at least three hours, but preferably overnight.
5.     Preheat oven to 325 degrees.
6.     Once dough has been properly refrigerated and cooled, unwrap the dough onto a flat surface between two large sheets of plastic wrap. Use a rolling pin to roll the dough to ¼ inch thickness throughout.
7.     Use cookie cutters to cut out cookies. Re-roll the dough as you run out, placing the dough into the freezer for a few minutes to allow it to re-harden, if necessary. The dough will become too soft to cut when it reaches room temperature; so proper cooling is necessary.
8.     Bake the cookies on a parchment paper-lined cookie sheet for about 10 minutes or until they are barely golden at the edges. Cool completely and then frost.
Makes about 18   2×3 inch cookies. Each cookie has 120 calories, 2g net carbs and 2g fiber.

 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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