Christmas Sugar Cookies

Sugar cookies are a holiday classic so I really wanted to make a version that was refined sugar-free and gluten-free. These ended up turning out SO good!! :)

TIP:

- The dough needs to chill for about an hour before baking; so be sure to leave yourself enough time to do this! Freshly made cookie dough is too warm to work with and warm dough=cookies that spread. If you end up using coconut oil then make sure you let it warm up a bit after taking it out of the refrigerator and leaving it for 10 mins or else the coconut oil will crack.

- if you use coconut sugar instead of monk fruit then your cookies will turn out a little darker in colour.

Some other healthy dessert options are:

Twix-inspired Chia Seed pudding (crowd fave!)

Strawberry and Cream Chia Seed pudding

This amazing recipe is inspired by https://glutenfreebaking.com/

Ingredients:

• 1 cup finely ground almond flour (4 ounces; 113 grams)

• 1 cup tapioca starch (4 ounces; 113 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup monk fruit sweetener or coconut sugar

• 1/4 cup unsalted butter, softened or coconut oil, solid (2 ounces; 57 grams)

• 1 large egg (about 2 ounces; 50 grams out of the shell)

• 1 tablespoon water (1 ounce; 14 grams)

• 1 teaspoon vanilla extract

Instructions:

1. Whisk the almond flour, tapioca starch, baking powder, and salt together in a small mixing bowl.

2. Combine the monk fruit sweetener and butter in a medium mixing bowl. Use a handheld mixer set on medium speed to beat them until a thick paste forms. Add the egg and mix until combined. Stop the mixer and add the dry ingredients, vanilla, and water. Mix until a dough forms.

3. Turn the dough out onto the counter. Knead gently a few times. Wrap the dough in plastic wrap and chill for 1 hour.

4. Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.

5. Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half and sprinkle your counter with a little tapioca starch. Roll out the dough about 1⁄4-inch thick. Cut into shapes and place on prepared baking sheet about 2 inches apart.

6. Bake until set and golden brown, about 10 minutes for 4-inch cookies.

7. Allow the cookies to cool on the pan on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.

8. Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.