These are some of my FAVORITE cookies to make during the holiday season! In fact, they are good for any occasion that calls for a traditional sugar cookie.
These “sugar cookies” do not have any refined sugars, flours and inflammatory oils! I use a mix of almond and coconut flours, making them gluten and grain free. They’re a perfect combination of soft, chewy with a crisp exterior. They are a hit at any party or get together!
INGREDIENTS: (Makes approximately 36 cookies)
75g (1/3 cup) coconut oil (room temp)
1/2 cup (1 stick) grass fed Kerry gold brand butter, softened
2 whole eggs (free range, pasture raised)
1 tsp pure vanilla extract
1/2 cup granulated erythritol sweetener (ie Swerve or Anthony’s brand)
1/2 tsp each: baking soda & cream of tartar
sprinkle of pink Himalayan sea salt
2 cups almond flour
1/2 cup coconut flour
DIRECTIONS:
Line baking sheet with parchment paper & preheat oven to 350F.
With a hand mixer, mix oil & butter. Add remaining wet ingredients. Mix in all dry ingredients except flour. Lastly, 1 cup at a time, add the flour & mix well. Chill dough for at least 10-15 minutes.
Form dough into small balls & press down slightly on cookie sheet. Leave room between each cookie, as they will spread.
Bake at 350F for 15-18 minutes. Let them cool completely.
Then, add (optional) frosting & sprinkles!!
Frosting:
2oz (whipped) cream cheese
4oz grass fed butter (softened)
1/3 to 1/2 cup powdered erythritol (or to taste; can also sub granulated)
DIRECTIONS: Mix all together well. If too dry, add almond milk 1 tbsp at a time until desired consistency. Let it sit for a few minutes and frost the cookies once they are cooled.
Nutrition Facts: (Per 1 cookie out of 36)
1 cookie: 80 cals/7g fat/2.2g carbs (1.2fiber=1g net carbs!!) 2g protein
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