Monday, December 27, 2010

(Sugar-less) Sugar Cookies

We all need a good sugar cookie recipe, and gluten freer's/sugar freer's no less. It's funny now that I think about it... this isn't really a sugar cookie at all since there is no sugar in it. But the taste is out of this world good (and just like it's inspired sugar-laden twin). The key here is in the lemon juice. Just the tad bit that is used makes all the difference in the world. It gives this cookie it's punch.

I decided to leave these plain (so boring, I know) because I just enjoy a simple cookie now and then. But I did intend to frost them for Christmas, so feel free to experiment with a colored frosting to match the occasion, whatever it may be (birthdays, Easter, sports themed, etc.).

Either way, frosted or not, I know you'll enjoy this delightful sugarless, sugar cookie.

(Sugar-less) Sugar Cookies

1/2 cup coconut oil
1 oz. cream cheese
2/3 cup Xylosweet (Xylitol)
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup gluten free baking mix (I used Arrowhead Mills)
1/2 teaspoon xanthan gum

Preheat oven to 375 degrees.

Melt coconut oil in saucepan or microwave. Add cream cheese and Xylosweet and cream together with a handheld mixer until light and fluffy (a few minutes). Add egg, vanilla, and lemon juice and mix again.

Add baking mix and xanthan gum and mix again until all ingredients are fully incorporated.

Make dough into approximately 1 inch balls with your hands (wet your hands first) and place on a parchment lined cookie sheet about two inches apart. Flatten the balls with your wet palm.

Bake for 8-10 minutes until the edges become slightly browned. Remove from oven and cool on a wire rack for 10 minutes.

Enjoy plain or frost for a festive occasion (Christmas, birthdays, Easter, etc.).

Makes approximately 16-18 cookies.

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