After some requests for a healthy sugar cookies recipe – the kind that you can make shapes with using a cookie cutter. I remember as a kid during the holidays all the Christmas Trees, Candy Canes, and Snowmen Cookies, simple times.
I tried out some recipes yesterday and I came up with a gluten-free option that uses honey and applesauce as sweeteners. I used a little coconut oil too for some healthy fats and to help the cookies set as they cool. I also sprinkled coconut sugar on the top of some to relive that child hood.
This recipe is a great, healthier option, just in time for holiday cutout cookies. I talked about making family holiday traditions recently and baking/decorating cutout cookies is one tradition that I would love to have every holiday season. We sampled our cookies while watching the movie Elf (still funny even though we watch it every year) and a mug of homemade hot chocolate.
Here’s the recipe:
Healthy Cutout Cookies
-2 cups fine ground almond flour (the more fine the flour the better)
-Pinch of sea salt
-1/4 tsp baking soda
-3 tbsp coconut oil, liquefied
-1/4 cup honey
-1-2 tablespoons applesauce (the thicker the better)
-1 tbsp pure vanilla extract
**a small amount of coconut flour for rolling out dough
*** granulated coconut sugar to be sprinkled on top
1. In a medium bowl, combine almond flour, salt, baking soda; mix together well. Then in a separate bowl, mix together the wet ingredients
2. Add the wet ingredients to the dry ingredients bowl, mix until combined and form a smooth ball.
3. Wrap the dough in parchment paper or plastic wrap and chill the dough for at least one hour or longer (till firm enough to roll out)
3. Preheat the oven to 325F when your hour is up
4. Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour on the rolling surfaces to keep it from sticking) to about ¼ to ½ inch thickness.
5. Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting.
5. When ready to cut out the cookies, dip the cutter in coconut flour and cut through the dough. Using a thin metal spatula, transfer the unbaked cookie to a parchment lined cookie sheet. The unbaked cookies are easiest to transfer when cold. For this reason I like to cut small batches at a time, storing half of the dough in the fridge until the next round of cutting. Once the sheet is full, chill the cutouts in the freezer again for a few minutes if needed. Chilled dough holds it form better as it bakes.
6. Bake the cookies for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie.
7. Leave cookies on the cookie sheet until cool. They may seem fragile at first, but will firm up as they cool. For best results, chill the cookies in the fridge before eating/serving.
8. Before they cool sprinkle granulated coconut sugar on top, to relive your childhood.