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?
Oat Fiber!
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
Ingredients:
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
1 egg
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.
These look great! :) how would you describe the texture? Soft? Crisp?
ReplyDeleteSoft. Much like a slightly under cooked sugar cookie.
ReplyDeleteCan't wait to try this! 2 questions: 1. Do you think the dough would freeze well? I'm expecting my 2nd baby in just over 2 weeks and wanted to freeze some holiday cookie dough to pull out as needed to bake homemade cookies with my 3 yr old son. I'm trying to keep his holiday season as fun and normal as possible, despite his sister coming into town on 12/4! And 2., do you think if a bit more butter were added these would crisp and be almost like sandtarts if I did a sprinkle of Truvia and cinnamon on top? Thanks!
ReplyDeleteYou could try a butter wash. Just brush a little in the top right before sliding them in the oven. Or maybe an egg wash.
DeleteI really do think they would freeze well. I had the dough in the frig for a long time and they did great! Not sure about the crisp part ?? They were like a soft sugar cookie. Let me know how they turn out!! :)
ReplyDeleteYou are an answer to my prayers!!! I NEED these!! I'm going to try a salted caramel cookie, much like the Betty Crocker ones.
ReplyDeleteAwesome! Hope they are fabulous!
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DeleteSorry.. My batter is dry. Do I add water?
ReplyDeleteI would try some almond milk a teaspoon at a time. :)
ReplyDeleteHi! If I wanted to make this with THM baking blend instead of the almond flour
ReplyDeleteand oat fiber, how much would I use? Since baking blend has those two ingredients, would I just do 2 cups + 2 TBS or sth? Thanks!
Only 2 tsp of butter? That doesn't seem like enough for 2 cups of almond flour and oat fiber......
ReplyDeleteCould you use this cookie as a pie crust? I am making apple pie and I don’t want a bland crust and this sounds delicious.
ReplyDelete