So what’s so special about these cookies you may ask?
Well, if I said these ‘sugar’ cookies actually contained no refined sugar, and if I went further to say that these cookies were even gluten free and packed full of wholesome ingredients… I hope you would agree that it makes for a pretty special Christmas cookie!
So I guess these are not really sugar cookies at all but I think they still bare a pretty close resemblance, as the combination of almond and coconut gives these cookies a delicate bite without the need for refined sugar to do the job. The cookies are best eaten on the day they are made or frozen to maintain their delicate texture. They only take a few minutes to defrost…so make a big batch!
Similarly to my gingerbread dough experiment, this dough was initially quite crumbly to roll out but it was fine with a bit of work once the dough become flatter, and they also cut out and baked perfectly.
These cookies are only very lightly spiced as I wanted to create a traditionally neutral sugar cookie base to be iced or frosted as you wish. The simplest icing is traditional glace icing made with powdered sugar and water. But for me this was a sugar overload and so instead I used a little melted dark chocolate to trace some shapes. So little is needed this way (I think I used 4 melted squares for the whole batch) but it still gives you that little chocolate kick and transforms the cookies into so much more.
My cookies were based on a this recipe by Whole Life Nutrition which also notes a healthy icing option as an alternative to glace icing which I am intrigued to try.
For this experiment I also tried making a cinnamon mousse to dip the cookies in (loosely based around my ‘go-to’ chocolate frosting recipe). It’s shown in the photos but i’m not yet providing the recipe here as I don’t yet think it’s quite good enough! But you get the idea, the options are endless…..iced cookies…frosted cookie ….sandwich cookies
…..Just let your imagination run free!
Recipe: ‘Sugar’ cookies
- 1 cup finely ground almond meal
- ½ cup shredded coconut
- ½ cup arrowroot
- ½ cup buckwheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 3 tbs coconut oil
- 3 tbs coconut butter (or use another 3 tbs coconut oil)
- ¼ cup agave syrup
- ¼ tsp stevia powder
- 3 tbs soy yoghurt
- 1 tsp vanilla
- ½ tsp mixed spice (or cinnamon and nutmeg)
- Makes roughly 15-20 cookies depending on their size.
Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a separate bowl and then add to the dry. Get you hands in and press together to form a stiff slightly sticky ball of dough, if it is not sticky enough to hold together to roll then add a tiny bit more soy yoghurt or water.
Chill to the dough if you find it easier to work with this way but I didn’t find I needed to.
Roll out in a floured surface or between two layers of baking parchment. Cut out shapes and lay on a parchment lined baking sheet. Bake in a preheated oven for approx. 10 minutes keeping a close eye to watch they don’t burn.
Allow to cool fully before decorating as you wish. They can be frozen either plain or decorated.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.