|Sugar Free 'sugar' cookie - low carb too|
Yesterday was one of those days when I felt like baking. It just so happened I had a new sugar substitute on hand. Swerve Sweetener. It's the new guy on the block, but not for long. This sweetener is more like 'real' sugar than the current uh, should I say "sugar substitute title holder"? Granulated and with what I thought was a better flavor and texture for baking. (They also have a powdered sugar substitute perfect for icing.) Their FAQ page can be found here for detailed information.
My original recipe is circa, oh, 1900. It's a very basic, old recipe we used for the children's workshops at the museum where I worked. We tweaked it at the time to list measurable amounts (instead of using an egg sized lump of this, or a fist-full of that) and yesterday I decided to mess with it a little more to make it flourless.
In the end I did use a tablespoon of organic, whole wheat flour - if you are making these you could try leaving that part out if you can't have any flour at all. Still, 1 tablespoon for the entire recipe of almost 30 cookies leaves you with less than half a carb per cookie from the whole wheat flour. Remember, play with your food. Tweak it and make it your own. (For the record I think next time I'm going to make it a scant 2/3 c Ideal and leave out the liquid sweetener, just because I've lost my 'taste' for typically sweet things. I'm also going to use a little less coconut flour as the coconut flavor still hasn't won me over. These are all personal things though. Go ahead and try it and tweak it to your own tastes!)
Sugar Free Sugar Cookies
1 c almond meal (I used Bob's Red Mill Flour Almond Meal )
1/4 c coconut flour (I used Coconut Secret Raw Coconut Flour )
1/4 c Whey Vanilla flavor
1 T whole wheat flour
1 t baking powder
dash - salt
dash - nutmeg
2/3 c Swerve Sweetener
8 - 10 drops liquid sweetener (optional)
1/4 c butter minus 1 Tablespoon
1 T shortening
1 t milk (I use Silk Pure Almond - the unsweetened version)
1 1/2 t vanilla or 1 t vanilla and 1/2 t almond extract
In a bowl mix the dry ingredients; almond meal, coconut flour, protein powder, whole wheat flour, baking powder, salt and nutmeg. Put aside.
Beat the egg, butter, shortening, almond milk and flavorings. Add the dry ingredients and mix well with a wooden spoon. Drop by heaping teaspoons on a baking sheet or parchment paper. Bake at 350 for about 8 minutes until the edges are golden brown and the centers are set. Let cool on the baking sheet about 2 minutes and remove to a cooling rack. I got 29 cookies from this recipe.
|Let's make sugar cookies! Just without the sugar...|
|Dough is ready|
|I sprinkled these with a little Swerve on top just like a 'real' sugar cookie|
|Time to eat! I got 29 cookies from this recipe.|