Every year, a few weeks before Christmas time, I have a full day of baking with my grandmother. We always make Peanut Butter Marshmallow Squares, Gluten Free Molasses Cookies, Brownie Crinkle Cookies, and Traditional Sugar Cookies.
Are you looking for a guilt-free treat that won’t spike your blood sugar levels? Look no further than these healthy sugar cookies.
Made with a sugar substitute, these cookies are the perfect low-carb snack that won’t leave you feeling sluggish or weighed down.
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WHAT’S IN TRADITIONAL SUGAR COOKIE RECIPES?
Sugar cookies are a type of cookie that are made from a simple mixture of butter, sugar, eggs, vanilla extract, flour, baking powder, and salt. They are a popular treat around the world, especially during holidays like Christmas.
Sugar cookies can be rolled out and cut into various shapes using cookie cutters or they can be shaped into balls and flattened with a fork. The cookies can be decorated with frosting, sprinkles, or other toppings, making them a versatile treat that can be customized to fit any occasion.
Sugar cookies have a crispy texture on the outside and a soft, chewy texture on the inside. They are a classic cookie that is loved by all family members.
They can be served as a simple snack or dressed up with colorful icing and decorations to make them more festive, depending on the time of year.
Overall, sugar cookies are a delicious and simple treat that is easy to make and enjoyed by many. This recipe in particular will be your new favorite cookie around the holidays.
INGREDIENTS FOR THE GLUTEN FREE COOKIE RECIPE
You will need the following ingredients listed below to make these low-carb sugar cookies (the exact measurements are in the printable recipe card below):
- Gluten-free flour – I use Bob’s Red Mill, but any 1:1 gluten free flour blend with xanthan gum will work.
- Baking powder
- Swerve Sweetie Sweetener – this is a wonderful sugar replacement when making diabetic sugar cookies. Alternatively you can use monk fruit, splenda sweeteners, granulated sugar alternative, or anything with less sugar.
- Organic grass-fed butter – you can substitute with vegan butter to make dairy free sugar cookies.
- Egg – I have not tested these with an egg substitute.
- Vanilla extract
- Coconut milk – you want the full fat coconut milk for this recipe.
- Collagen powder
HOW TO MAKE
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour and baking powder. Set aside.
Cut the chilled butter into cubes.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine butter and Swerve. Mix until well combined.
Add the egg, almond extract, coconut milk and continue mixing until well incorporated.
Slowly add the flour mixture and mix until a thick dough forms.
Prepare a rolling surface by spreading a thin layer of flour. Form the dough into a large ball and place on rolling surface.
Use a piece of plastic wrap between the dough ball and rolling pin as you roll the dough. Roll dough until it’s about 1/4 inch thick.
Use cookie cutters to cut into shapes, place on the prepared baking sheet, and bake for 10-12 minutes.
Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Beat room temperature butter until light and fluffy. Add Swerve, collagen, coconut milk and vanilla and mix well.
Ice cookies and enjoy!
CAN YOU SUBSTITUTE DIFFERENT FLOURS?
Yes, you can use all-purpose flour or whole wheat flour, however, this will mean your cookies will no longer be gluten free. I have not tested this recipe with any other gluten free flours apart from Bob’s Red Mill.
Different gluten free flours can sometimes yield different results, so I highly recommend using this brand. I would also stay far away from coconut flour as it does not substitute easily for other gluten-free flour.
If you cannot find this brand, find a 1:1 gluten free flour blend with xanthan gum. This ingredient is very important in gluten free baking.
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating.
WHAT TO USE FOR NATURAL FOOD COLOURING?
Personally, I prefer using everything as natural as possible. Instead of using traditional food colouring, I use beetroot powder for pink/red colours, turmeric for yellow, spirulina for blue/green, etc.
There is always a healthier way to make things and it’s fun to figure out new creative ways!
CAN I MAKE THE COOKIE DOUGH THE NIGHT BEFORE?
Yes, most definitely. Sometimes if I’m doing a big day of baking/shooting, I like preparing as much as I can the night before.
Make the dough and roll it into a ball, then place it in a closed Tupperware in the refrigerator overnight. In the morning, leave the dough out to warm to room temperature for approximately half an hour.
I also love making this dough Christmas eve or a few nights before Christmas. I can toss them in the oven in the morning for the perfect sugar free Christmas cookies!
If you’re looking for the best cut-out cookies, you are reading the right blog post. This sugar-free cookies recipe is perfect for afternoon coffee or tea.
You can enjoy them plain, decorate them with sugar-free royal icing, cream cheese frosting, or dip them in sugar free chocolate.
These sugar-free sugar cookies are perfect for a quick snack, a sweet dessert, or even as a gift for friends and family. Enjoy the guilt-free indulgence!
Other Easy Holiday Cookies You May Like
- Soft and Chewy Chocolate Chip Cookies
- Easy Christmas Sugar Cookie Fudge
- Brownie Crinkle Cookies
- Vegan & Gluten Free Chocolate Chip Cookies
- Double Chocolate Peppermint Cookies
- 3 cup gluten-free flour, Bob's Red Mill
- 2 tsp baking powder
- 1/2 cup swerve sweetie
- 1 cup organic grass-fed butter
- 1 egg
- 1 tsp almond extract
- 2 tbsp full fat coconut milk
- 1/2 cup organic grass-fed butter
- 2 cups swerve sweetie
- 1/4 cup collagen powder
- 4 tbsp coconut milk
- 1/2 tsp vanilla
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour and baking powder. Set aside.
- Cut the chilled butter into cubes.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine butter and Swerve. Mix until well combined.
- Add the egg, almond extract, coconut milk and continue mixing until well incorporated.
- Slowly add the flour mixture and mix until a thick dough forms.
- Prepare a rolling surface by spreading a thin layer of flour. Form the dough into a large ball and place on rolling surface.
- Use a piece of plastic wrap between the dough ball and rolling pin as you roll the dough. Roll dough until it's about 1/4 inch thick.
- Use cookie cutters to cut into shapes, place on the prepared baking sheet, and bake for 10-12 minutes.
- Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
- Beat room temperature butter until light and fluffy. Add Swerve, collagen, coconut milk and vanilla and mix well.
- Ice cookies and enjoy!
Amount Per Serving: Calories: 356Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 83mgSodium: 289mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 5g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…