Monday, February 18, 2013

Paleo Sugar Cookies - The Healthy Gluten Free Life

Paleo “Sugar” Cookies
Grain Free, Gluten Free, Dairy Free, Egg Free*, Soy Free, Cane Sugar Free
Dry Ingredients:
1 C Almond flour
¼ C Coconut flour
2 TBSP Arrowroot starch
½ tsp baking soda
1/8 tsp sea salt
(~Option – for chocolate sugar cookies, add in 2 TBSP organic unsweetened cocoa powder~)
Wet ingredients:
1 egg (*for an egg free option, you can use 1 TBSP flax meal mixed with 3 TBSP hot water)
2 tsp pure vanilla extract
¼ tsp pure almond extract
1/3 C pure maple syrup
2 TBSP coconut oil, melted
1)     Preheat oven to 350°.
2)     In a medium bowl, whisk together dry ingredients.
3)     Add wet ingredients to the dry, except for the coconut oil, and blend with a hand
mixer.
4)     With mixer on low, slowly add coconut oil to the bowl and mix well.
5)     For a soft cookie, you can scoop and bake now for 11-13 minutes
6)     For a crispier cookie, roll the dough in plastic wrap into a log.  Place in the freezer
for 2 hours (or more, until very firm).  Remove and slice into ¼” slices.  Place on parchment lined baking sheet and bake 13-15 minutes.
7)     For cutouts, shape dough into a disc and refrigerate for 3 hours (or more).  The longer you keep them in the fridge, the easier they are to work with.
8)     Using a fine dusting of arrowroot powder to prevent sticking, dust two sheets of parchment paper and the dough.  Roll dough between two sheets of parchment paper to about 1/4″ thickness.
9)     Remove top piece of parchment and cut out cookies with cookie cutters. *Tip* – dip your cookie cutters in some arrowroot or cocoa powder (for chocolate cookies) to keep them from sticking to the dough.  Remove excess dough from around cutout shapes.  *Tip* -  If your dough is still soft and not easy to peel off the parchment, knead a small amount of arrowroot starch (or cocoa powder for the chocolate cookies) into the dough until it’s a little less sticky, then re-roll.
10)    Place bottom sheet of parchment with cookie shapes (no scraping cookies and transferring to another sheet!) onto a baking sheet and bake 13-15 minutes or until edges are browned and center is firm to the touch.
11)    Cool on baking sheets for 10 minutes, then transfer cookies to wire racks to cool completely.

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