Dscf6918
Gluten Free Sugar Cookies
Ingredients
Cookies
- 1 3/4 cup of almond flour
- 1/4 cup of coconut flour
- 1/2 tsp of salt
- 1 tsp baking powder
- 1/4 cup unsalted butter (room temperature)
- 1/2 cup Swerve, Granular
- 2 large eggs
- 1/2 tsp of vanilla
- 1 TBS milk
Icing
- 1 stick of butter
- 1/2 cup Swerve, confectioners
- 1 TBS milk
- 1 tsp of vanilla
- Watkins Natural Food Coloring
Instructions
For the Cookies
- Pre-heat oven to 325.
- In a medium bowl, combine almond flour, coconut flour, salt and baking powder, and set aside.
- In a large bowl, cream butter and Swerve until well combined, scarping the side of the mixer bowl as necessary. Add eggs and vanilla and beat until light and fluffy. Add dry ingredients and 1 tablespoon of milk and mix until combined.
- Make two balls of dough and wrap in plastic wrap. Place in refrigerator for at least two hours to chill.
- Roll out on parchment paper or lightly floured counter top to about 1/4 to 1/2 inch thickness, and cut out with cookie cutters.
- Place on greased cookie sheets and bake at 325 for 8-10 minutes until cookie edges are a bit golden.
- Let cool on cookie sheet, and keep them uncovered for about an hour or two before icing.
For the Icing
- Cream butter until light and fluffy. Add Swerve, Confectioners and mix on high for 5 minutes. Add milk and vanilla and mix for another 5 minutes. Add 18-20 drops of natural food coloring to icing, and mix until desired color is reached.
- Ice cookies and enjoy!
Makes about 3 dozen servings.
Nutrition Facts Serving Size 1 cookie Servings 36 |
---|
Calories 50 |
Total Fat 5g |
Total Saturated Fat 2.5g |
Cholesterol 20mg |
Sodium 40mg |
Total Carbs 6g |
Dietary Fiber 1g |
Sugars 0g |
Swerve 5g |
Protein 1g |
Net Carbs: 0g |