Make the best sugar cookies...ever. Without refined sugar.
Every holiday you bake sugar cookies for your kid’s holiday party. Mmm...the oven-fresh smell is amazing. An entire class of third graders’ mouths water in unison as the tray of cookies enters the room, but there’s just one problem. The teacher’s no-sugar policy. We all know too much sugar is frowned upon, especially for kids, but what are sugar cookies without their sugary deliciousness?
The great news is you can avoid refined sugar and still turn out the best sugar cookies ever. The Vanilla Plant Protein Powder in this recipe is not only healthier, but it will delight your taste buds. It’s a win-win. Even the most health conscious teacher will enjoy them as much as their students will.
This recipe is a protein-packed, gluten-free take on traditional sugar cookies without the refined sugar. The coconut flour gives these cookies a soft, chewy texture, while the sanding sugar adds a little crunch as a garnish. If you want to skip sugar altogether, there are also sugar-free sprinkles. In the end, if all you have in the pantry is “real” sugar, you can substitute the same amount - and you’ll be happy to know they’re still healthier than most cookie recipes.
Note: A medium star cookie cutter was used, but cooking times and the number of cookies produced will vary depending on the shape and size of the cookie cutter you decide to use.
Makes about 16 cookies
- 1 1/2 cup almond flour
- 1 scoop Life’s Abundance Vanilla Plant Protein Powder
- 1 Tbsp. coconut flour
- 1/2 cup coconut oil
- 1/3 cup monk fruit powder
- 1 large egg, cracked
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/8 tsp. fine sea salt
- 1/4 cup sanding sugar (optional garnish)
- Preheat the oven to 350°F.
- Add the almond flour, Vanilla Plant Protein Powder, and coconut flour; whisk; and set aside.
- Add the coconut oil and monk fruit powder to a stand mixer with a paddle attachment or handheld mixer and cream for three minutes until fluffy. Add the eggs and vanilla extract and beat for one more minute.
- Add the dry ingredients slowly until just combined.
- Roll out the cookie dough with a rolling pin to 1/2-inch thick on a large parchment-lined sheet to avoid sticking to the counter. Chill the dough on the parchment paper in the fridge for at least 30 minutes.
- Carefully cut with a cookie cutter. Repeat this process with the rest of the dough. If it gets too warm and stops holding its shape, place it back in the fridge for 30 minutes.
- Place the cookies two inches apart on a parchment-lined, rimmed baking sheet and sprinkle with sanding sugar (about 1/4 tsp. per cookie).
- Bake the cookies for 10 to 12 minutes until puffy and cooked through.
Note: They will be soft, so don’t move them. Let them cool on the baking sheet for 20 to 30 minutes and store in an airtight container for three days or freeze for up to three months.
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