Saturday, December 13, 2014

Sugar-Free Low-Gluten Christmas Sugar Cookies

The Batter is so good we barely had any left to make cookies with!

These are guilt-free cookies.  There is nothing in this recipe that you need to feel any remorse about whatsoever.  So enjoy them fully.

Although this cookie recipe is very similar to the one you may have eaten every Christmas of your life, there are small but significant changes here that make it a healing recipe rather than one that contributes to inflammation and disease.  Just about every ingredient has been tweaked for healing.

We used low-glycemic Coconut Nectar and stevia as sweeteners.  We find that using them together in combination creates a product that tastes more like sugar than either one of them do alone.  Neither of these sweeteners will spike your blood sugar when used in moderation, as they are here in this recipe.

Our flour choice for these cookies is low-gluten ancient grain einkorn.  Many of us with gluten intolerances are finding that we can handle a little einkorn flour.  The gluten content in einkorn is significantly lower than modern wheat and the type of gluten is different, too.  For further explanation of einkorn wheat, go here. 

We also used grass-fed butter and grass-fed eggs in this recipe.  Both increase the valuable inflammation fighting omega-3s.  And as always, our recipe features healthy natural sea salt rather than table salt.

Sugar-Free Low-Gluten Christmas Sugar Cookies

1 c grass-fed butter from pasture-raised organic cows
1/4 c Coconut Nectar
1 T stevia  (for baking I prefer Trader Joe's powdered stevia extract)
1 grass-fed egg from pasture-raised organic chickens
1 t vanilla
1/2 t salt
2 1/2 c einkorn flour

Cream the butter, coconut nectar and stevia together in the bowl of a mixer using a paddle blade.  When mixture is creamy, add in the egg and continue to beat until fully combined.  Add the vanilla and salt and beat for a few seconds.  With beater running, pour in the flour slowly and in batches giving it a few moments between each batch to mix together.  Continue beating until mixture forms a large ball and is fully combined.  Refrigerate for 3-4 hours before rolling out and cutting into cookies.  Bake cookies at 350 degrees for 8-10 minutes.  Remove cookies from oven when edges turn slightly brown.  Cool on a wire rack.

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