It’s my daughter’s 9th birthday (how did that even happen?!) and she requested sugar cookies. So what does a mom do when she doesn’t like using the white stuff – refined sugar or flour?
We make some substitutions and come up with a Sugarless Sugar Cookie.
I guess it shouldn’t even be called a “sugar” cookie – perhaps a gluten-free vanilla cookie, but that doesn’t sound as good.
Either way, here’s a cookie good enough for a birthday or just an after-school treat that I can feel good about giving my kids. And a link to the frosting that I am OK with topping my cookies and cakes with when birthday celebrations don’t allow me time to make my own.
- 1 1/4 cup Gluten Free All -Purpose Flour
- 1 cup Almond Flour
- 2 tsp Baking Soda
- 2 tsp Cream of Tartar
- 1/2 tsp salt
- 1 1/2 cup Swerve Sweetener
- 2 oz Cream Cheese, softened (I use lactose-free)
- 1/2 cup Unsalted butter, softened (I use lactose-free)
- 1/3 cup Coconut Oil, melted
- 1 Egg, at room temperature
- 2 tsp Vanilla Extract
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl, whisk together all purpose flour, almond flour, baking soda, cream of tartar, and salt. Set aside.
- In a mixing bowl, cream together sweetener, cream cheese, and butter. Add in oil, egg, and vanilla. Mix well.
- Add dry ingredients to the wet ingredients and mix until combined.
- Let dough sit in the refrigerator for 30 minutes before using a cookie scoop to form balls of dough. Flatten the balls gently on the cookie sheet.
- Bake in preheated oven for 10-12 until the edges are set and just beginning to brown.
- Remove from the oven and allow to cool on the cookie sheet for 2 minutes until transferring to a cooling rack.
For the birthday girl, I topped these with Simple Mills Vanilla Frosting. . . So Good!