Trim Healthy Mama Sugar Cookies
I have been around the block with trying to make THM cookies tasted like a real cookies. No matter how you cookie cut it, the lack of flour and abundance of almond flour make it weird. Not firm. Not... like a cookie... Until now!
Shhhhhh! I have the cookie secret! Are you ready?
If you are a veteran Trim Healthy Mama then you are very familiar with this stuff. If you are not, then you may be thinking Oat Flour. Nope. Oat FIBER. I get mine here.
The trick in baked goods is to not use too much of this stuff or it will dry it out. I have read you can use up to 1/4 cup, but 2 tablespoons is just about perfect.
I guess you want my Sugar Cookie recipe now, huh?
It taste every bit as good as a real sugar cookie and it's kid approved.
Sugar Cookie Recipe
2 cups of almond flour
2 tablespoons of oat fiber (NOT flour)
1/2 teaspoon baking soda
1/4 teaspoon of salt
3 Tablespoons + 1 teaspoon of Truvia (I make mine)
1 scoop of stevia (by scoop I mean one of those itty bitty scoops that comes in the stevia)
2 teaspoons butter
1/2 teaspoon of vanilla
1/2 teaspoon of almond extract
I made my cookie dough in my KitchenAid mixer. Add all ingredients to the mixer except for egg. Taste. If you like the sweetness then add the egg. If you think you need more sweetener, add now. When you have it just right, add the egg. Once the dough is mixed, shape into a disk and wrap in plastic wrap. Refrigerate for 20 minutes up to a week. Preheat oven to 350. Roll cookies out on parchment paper. Cut with your favorite cutters. Bake on parchment paper for 8-10 minutes. Let cookies cool for about 10 minutes before moving to a cooking rack. Once they are completely cool you can enjoy or decorate with your favorite icing.