Much like my chocolate cupcakes that needed revised, when I originally set out to make my sugar cookies I realized they were full of white sugar... which I no longer cook with. I needed to update another one of my recipes.
I actually decided to adapt these cookies based on my chocolate chip cookie recipe just 'cause I thought it would be easier to convert. It only took me 2 tries and 2 glazes to get them exactly perfect. And with my leftover dough I decided to make snicker-doodles, a family favorite!
If you're wondering about the texture, they are soft in the middle, have a slight crunch on the outside, and hold their shape well. They have no aftertaste and aren't overly chewy like some grain free recipes I've tried. Also, be sure to use refined coconut oil so your glaze doesn't have a coconut taste.
When I served these to my husband and a friend who came by last night, my hubby told him the cookies were healthy and he laughed at him and said, "No they're not!" Can't get a better compliment than that!
Fun Baking!!!
Cookies:
- 2 C Blanched Almond Flour, Honeyville Brand
- 1/2 C Arrowroot Flour
- 1/4 Tsp. Baking Soda
- 1/4 Tsp. Sea Salt
- 1 Tbsp. Psyllium Husks or Ground Chia {optional but results in a firmer cookie}
- 1 Large Egg
- 1/3 C Honey
- 3 Tbsp. Earth Balance Butter or Refined Coconut Oil, melted and cooled
- 2 Tsp. Pure Vanilla
- 1/4 Tsp. Lemon Juice
Glaze:
- 4 Tbsp. Refined Coconut Oil, softened
- 4 Tbsp. Honey
- Pinch of Salt
- 2 Tsp. Pure Vanilla
- 1/4 Tsp. Lemon Juice
Snicker-doodle Coating:
- 2 Tbsp. Coconut Palm Sugar
- 1 Tbsp. Ground Cinnamon
SUGAR COOKIES:
1. In a large bowl, whisk together the almond flour, arrowroot, salt, soda, and psyllium husks until well blended.
2. Stir in the remaining ingredients until well combined. Then, transfer cookie dough to a resealable baggie and place in fridge 1 hour or in freezer 20 minutes... long enough for dough to firm up so it can be rolled out.
3. Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
4. Place dough onto parchment paper. Roll until dough is 1/4 to 1/2 inch thick, working from the center. Lightly coat rolling pin with arrowroot flour if needed.
5. Coat cookie cutters in arrowroot flour (or in my case, the top of a glass!) and cut out shapes. Use a spatchula to transfer cookies to parchment-lined baking sheet.
6. Re-roll remaining dough to cut out some more cookies. If batter has softened, place back in the fridge again until firm.
7. Bake 7 - 9 minutes, or until just starting to brown.
8. Cool completely before frosting.
FROSTING:
1. Whisk together all ingredients in a small mixing bowl until no longer lumpy. If frosting is too thin place in fridge to thicken, as coconut oil solidifies in the the fridge. Spread on cooled cookies.
SNICKER-DOODLE:
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
2. In a small bowl, mix together the cinnamon and coconut palm sugar, set aside.
3. Whisk together the almond flour, arrowroot, salt, soda, and psyllium husks.
4. Add in the remaining ingredients and stir until well combined.
5. Shape cookie dough into a large tablespoon-sized ball.
6. Briefly dip dough into a small bowl of water. Roll in the cinnamon/sugar mixture and place on the lined baking sheet. Flatten cookie with the palm of your hand until it's about 1/2 inch thick. Repeat with remaining dough placing about 2 inches apart.
7. Bake 8 - 10 minutes. Cool.
this post is part of Slightly Indulgent Tuesdays and Fat Tuesday
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