Soft, sweet, buttery, flakey, iced or not, sugar cookies are a staple Christmas goodie.
I have memories of cutting out Christmas cookies. We had some of those old plastic cutters that were supposed to imprint an image as well as cut a shape. You know the ones! They never seemed to work once the cookies baked. Usually they would just turn out as a blob.
Still, they always tasted so good. Sometimes we iced them. Sometimes we left them plain. There’s just something wonderful about a homemade sugar cookie.
And now I’ve grown up and I want to keep the sugar cookie tradition alive. But I have issues with gluten or wheat, which makes the traditional sugar cookie recipes off the menu for me.
My quest this year, was to find a gluten free cookie option that still tastes like old times, but is much easier on my stomach. To satisfy my sugar cookie desires, I put together a recipe that uses almond flour and honey. Both are better options to balance the sweet overload of the holidays.
Thanksgiving is almost upon us! It is an often overlooked holiday with Christmas joy and joyness overshadowing it. Personally I am a huge Christmas fan, but am always careful to not forget the special day of thanks that comes before it.
We should be thankful everyday for the numerous blessings we receive. But to have a whole day set aside to feast and reflect on the year’s bounty? What fun! I hope you will be able to spend the day in an enjoyable way, with lots of food involved.
And with that special holiday coming this week I must include an obligatory Pumpkin Pie Recipe!
This recipe uses all real food ingredients and is actually quite healthy. I experimented with a few variations and landed on this choice. It uses a gluten-free crust and honey as a sweetener. It isn’t overly sweet and won’t push you over the edge, but has some really excellent flavors. It tastes excellent with coconut whipped cream on top.
I’ve recently rediscovered granola. I usually always cook Paleo dishes at home which have no grains. But sometimes a quick bowl of cereal is all I want for breakfast or even an easy lunch. Granola is gluten-free which keeps my tummy happy. Paired with almond milk, I can eat it and still feel good about my choices.
This is one of the easiest recipes you can make. It takes only a few minutes to throw together and you really don’t have to measure the ingredients if you don’t want to. I usually throw oats and whatever goodies I have in the cabinet into a bowl and bake it. Super simple. I’ve got some measurements here in case you are the kind of person that needs it. Happy eating!
On this adventure of real food eating, I have learned that I do not handle wheat (gluten) or dairy very well. I can have it on occasion and it won’t ruin my day, but I may be a little uncomfortable for bit afterwards. (I won’t go into the sketchy details!) I have found that my tastes have changed greatly, as well. Sweet things that I used to like, such as brownies and ice cream, almost instantly give me a headache and stomach ache. The sugary deliciousness is just too much for me. There are sometimes that I do still want a sweet treat, but I don’t want the uncomfortable feelings or a headache. I try random “paleo” desserts and have had a few successes. But never so delicious as this:
Chocolate Chip Coconut Cookies. I found the recipe on Delighted Momma. She has a bunch of grain-free, dairy-free recipes that I would like to try. And really delicious looking photos.
1/2 cup coconut oil
3 Tbsp of raw honey
1/2 tsp vanilla extract
1/8 tsp salt
1 cup coconut flour
1/2 cup shredded unsweetened coconut flakes
3/4 cup of Enjoy Life chocolate chips (these are dairy, nut, and soy free and taste delicious!)
Preheat oven to 375 degrees. Line baking sheet with parchment paper if desired.
Melt coconut oil and honey together in microwave until soft but not too runny.
In a large bowl mix coconut oil and honey mixture with eggs, vanilla and salt. Stir until well mixed
Next, add coconut flour, coconut flakes and chocolate chips. Mix until dough is formed. It should look like traditional cookie dough.
Roll tablespoon size balls and place on prepared baking sheet. Press down with your fingers or a fork to flatten them slightly so the cook evenly.
Place in the oven for 12-15 minutes or until golden brown.
These cookies are delicious! They even got my husbands approval and he was a bit skeptical when he first saw me pull out the ingredients. If you don’t like coconut as much as I do, you can leave the flakes out and still get an amazing cookie. The other coconut ingredients don’t give it a coconut flavor.
I must give a slight disclaimer to this recipe. Although all the ingredients are Paleo approved they are not Whole30 approved. Replicating common junk food items with “paleo” ingredients can still be as damaging to you as the actual junk. It’s psychological more than anything. And that’s another story all in itself. Setting those thoughts aside for the moment, enjoy your cookies! I did and I feel good.