Tis’ the season! Yay! I love this time of year. SO much fun to be had. Specially in the kitchen. However, I’ve already spent the entire year of 2018 packing on the pounds. Oops! I definitely do not want to gain any more weight before the new year. My plan is to get a kick start on those resolutions before the year begins. That way, I will definitely accomplish them. Although there is NO WAY that I’m missing out on the holiday baking and eating either. Impossible task!? I think not. I’ve created this gluten free, vegan and low sugar, sugar cookie recipe that is just delicious! Good luck not eating them all in one sitting.
- 1/2 cup of coconut oil
- 1/2 cup of sugar
- 1/4 cup of stevia powder
- 1 flax egg (1 tablespoon of flax meal and 2 tablespoon of hot water)
- 1 teaspoon of vanilla
- 2/3 cup of almond flour
- 1 1/4 cup brown rice flour
- 1/4 tablespoon of psyllium husk
- pinch of Himalayan pink salt
- 1/2 – 2 tablespoons of nut milk as needed
First, preheat the oven to 350℉. Then, grease a cookie sheet with coconut oil or line a baking sheet with parchment paper. In a bowl, mix the coconut oil, sugar, stevia, flax egg and the vanilla. In a separate bowl, mix the almond flour, brown rice flour, psyllium husk, baking powder and salt. Then, gradually fold the wet ingredients into the dry ingredients. If it does not form a ball, add tiny amounts of the nut milk until the dough creates a perfect ball. Let the dough chill in the refrigerator for 10 minutes. Then roll the dough out to a 1/4 inch thick. Cut the dough into any cookie shape that you’d like! Place the cookies on the cookie sheet that you’ve already prepared. Then, bake them for 15 minutes or until the edges of the cookies are lightly brown. Let the cookies cool. Top these babies with icing and sprinkles or eat as is!