Happy Holidays! Now we can make crispy cookies free of gluten, grains, and sugars. Are you wondering how the dough is so flexible and easy to cut in shapes? Aha! The secret ingredient is coconut butter, which is pure coconut meat, ground. It’s unprocessed, low in carbs, and delicious. Time to get out your rolling pin and cookie cutters!
These yummy cookies have a zingy lemon-ginger flavor. Here’s a tip: Keep the dough rather cool or chilled, and don’t handle it too much with your hands, which might make it soft and more difficult to roll out. That’s because the coconut butter softens at 78 degrees F. Enjoy! Makes about 70 2-inch cookies.
The dough is pliable, easy to roll out and cut into your favorite shapes.
- 1 1/2 cups sweetener. I used Just Like Sugar Table Top natural chicory root sweetener, or use your favorite granulated sweetener.
- 1/2 cup arrowroot flour, or tapioca flour (and possibly 1-2 tablespoons more, if needed)
- 1/2 teaspoon baking soda
- 3/4 teaspoon unprocessed salt
- 1 teaspoon nutritional yeast (optional for a buttery flavor)
- 1 1/2 cups softened coconut butter, or 340 grams if it’s hard. (If mixing by hand, soften it first)
- 2 inches fresh ginger root, diced (c. 40 grams) (If mixing by hand, grated)
- 2 large eggs, 110 grams, for a golden color. Or use 110 grams egg whites (that's 3 to 4 egg whites) and they’ll come out perfectly white.
- Zest of one lemon
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F. Line 2-3 cookie sheets with parchment paper.
- In a food processor or mixing bowl, add the sweetener, arrowroot, soda, salt, and nutritional yeast, if using. Mix well. Add the coconut butter and ginger root. Mix to a smooth paste.
- To the ingredients in the food processor or mixing bowl, add the eggs, lemon zest, lemon juice, and vanilla. Mix well.
- If the dough is too soft, add 1-2 tablespoons more arrowroot or tapioca, remembering that the dough will stiffen quite a bit when chilled.
- Wrap the dough in a piece of parchment paper and press flat. Chill for 30 minutes or overnight.
- Cut off a large chunk of the chilled dough, and roll on a piece of parchment paper to 1/8 inch thick. If it's too cold, break off flat pieces with your fingers, so you can flatten it with a rolling pin. Dust with arrowroot powder or coconut flour to keep from sticking. Cut into shapes with your favorite cookie cutters or jar lids. Use a thin metal spatula to place on the baking sheets.
- Bake 11 - 12 minutes, until barely browning on the edges. Remove from the oven. Cool them completely before decorating. Enjoy!
“Lead me not into temptation – I can find the way myself.” – Rita Mae Brown
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