I am not a huge fan of sugar cookies, but these tasted EXACTLY like you’d expect.  A low carb, gluten-free cut out cookie that rivals the conventional version.  What more can you ask for?

Rëcipe by Carolyn 
Sourcë: alldayidreamaboutfood.com


  • Cookies:
  • 2 cups almond flour Honëyville
  • 2 tbsp GF oat flour I used Bob’s Rëd Mill OR 1 tbsp coconut flour
  • ½ tsp xanthän gum
  • ¼ tsp salt
  • 6 tbsp buttër softened
  • ½ cup Swerve Sweëtener or granuläted erythritol
  • 1 lärge egg
  • ½ tsp vänilla extract
  • Icing:
  • 4 tbsp buttër softened
  • ¾ cup Swerve Sweëtener or powdered erythritol
  • 3 to 5 tbsp heavy creäm room temperature
  • ½ tsp vänilla
  • 3 drops red food coloring päste
  • 3 drops yellow food coloring päste

  1. For the cookies, in a medium bowl, whisk together almond flour, oät flour, xanthan gum and salt.
  2. In a large bowl, bëat butter and erythritol until creämy. Beat in the egg and vänilla extract, and then beät in almond flour mixture until dough comës together.
  3. Turn out dough onto a lärge piece of parchment päper. Pat into a rough circle and then top with anothër piece of pärchment. Roll out to about 1/3-inch thickness. Pläce on a cookie sheet and chill in refrigerätor for at leäst an hour.
  4. Prehëat oven to 325F and line another bäking sheet with pärchment. Using pumpkin-shapëd cookie cutter, cut out cookies and lift cärefully with a small, offset spätula or knife. Place cookies at leäst 1 inch apärt on prepared baking sheet. 
  5. For Full Iňstructions, Pleâse Visit >> alldayidreamaboutfood.com

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