Over the past 12 years I have often tried to find a good sugar cookie I could make 'sugar free' and without flour. I've made simple 'drop' sugar-free cookies before but I really wanted to find a dough I could cut out as well. I finally did.
When cooking and baking with sugar free products and wheat-free products, the taste, texture and final product can be completely different just by using a different brand. Even the recipes I've made 3 or 4 times can fail the next if I have a different sweetener or different almond flour on hand. I've even used the SAME product and brand and had it fail when it worked perfectly so many times before (I posted about that on my Caramel Sauce with Just Like Sugar recently... even the company has no idea why that particular bag (batch) failed for me but the other batches of the same product worked perfectly).
I use all different brands of sweeteners, but more and more often I'm finding myself loving Ideal brand. I like how Just Like Sugar works in my baking so instead of using 1 sweetener, I used a combination of both. (You can play with that). Also, I don't like baked good baked completely and only with almond flour so I usually try to add a bit of coconut flour and/or xanthan gum to help the almond flour bake for me. I used both here. I am not sure I need the xanthan gum since I decided to put egg in this, along with some cream cheese so the next time I make them perhaps I'll leave it out and see what happens. But this time around this is what I grabbed out of the cupboard to try and I really love how they turned out.
Also: If you can, make these a day ahead of time. I found the taste improved even more after I stored the finished cookies in the refrigerator all night.
A wheat free, sugar free 'sugar' cookie!
1/4 c butter
1/4 c cream cheese
1/3 c Ideal baking sweetener
2 T Just Like Sugar baking sweetener
1 egg, beaten
1 t vanilla extract
1/4 t baking powder
1/2 t salt
1/4 c coconut flour (scant)
1 3/4 c almond flour
1 scoop vanilla whey powder
1/4 t xanthan gum
Cream the butter and cream cheese with the sweeteners and vanilla. Add half of the beaten egg. Beat in the dry ingredients. Chill in the refrigerator. Preheat your oven to 350. Roll the dough between parchment paper dusted with a bit of vanilla protein powder or coconut flour. Cut out shapes. The dough is delicate so carefully transfer to your baking sheet. I used a parchment lined baking sheet. Bake about 12 minutes until the edges are turning golden brown. Carefully flip each cookie over and continue to bake an additional 3-4 minutes until the cookie is more firm and golden on the second side. After cooling for 2-3 minutes on the pan, remove to a wire rack so they can cool completely. Frost with your favorite sugar free frosting.
You might also be interested in;
Ideal No Calorie Sweetener 10.6 Ounce Baking Bag (Pack of 2)
Ideal Brown No Calorie Sweetener, 10.6 oz.
Coconut Secret Raw Coconut Flour (Gluten Free), 16 Ounce Canister
Natural Vanilla Whey Protein Powder
