This recipe came about from one simple thought I had a few weeks back, ‘hmm… I wonder if you can make a good sugar cookie without sugar?’. And as you might assume since today’s recipe is a ‘sugar’ cookie, it turns out you really can make a great sugar cookie completely without sugar.
Sugar cookies come in 2 different textures, the firmer kind that’s rolled out and cut. Then there’s the other kind that’s soft and cakey, and that’s the kind I have for you today.
Normally I’m not a fan of cakey cookies, but in this case I love the extra soft texture in these ‘sugar’ cookies. They’re made with honey, so that’s what makes them soft, but it also keeps them nice and moist.
These cookies come together really easy and you don’t even need a mixer. First up you mix together the dry ingredients, then add the wet ingredients…
… and stir until…
… a stiff dough forms. From there you portion them out onto a cookie sheet. Since the dough is stiff, the cookies need a quick flatten with the palm of your hand before they go into the oven.
Will you just look at that texture, now there’s a cookie I can get excited about! And even better, they’re made completely without refined sugar, which is always a bonus in my book for a holiday cookie.Print
The softest sugar cookie made completely without refined sugar!
3 cups fine almond flour
1/2 cup tapioca starch, sometimes called flour
1 Teaspoon baking powder, see notes
1/2 Teaspoon baking soda
1/4 Teaspoon sea salt
1/3 cup honey, see notes
1/2 cup melted ghee, or butter
1 Tablespoon vanilla extract
1/2 Teaspoon almond extract
6 Tablespoons coconut butter, at room temperature
2 Tablespoons honey
6-8 Tablespoons water
Optional: seeds scraped from 1/4 of a vanilla bean split lengthwise
Preheat the oven to 325ºF and line a cookie sheet with parchment paper.
Mix together the almond flour, tapioca starch, baking powder, baking soda, and sea salt until completely combined. Add the honey, melted ghee/butter, egg, vanilla, and almond extract. Stir until a stiff batter forms.
Portion out 8 cookies per sheet at 1 1/2 Tablespoons each. Flatten each cookie with the palm of your hand until it’s about 1/2″ thick. Then bake the cookies until puffed in the middle, 8-10 minutes. Repeat until all the batter is baked, and cool the cookies completely before glazing them.
To make the glaze, melt the coconut butter over low heat until no lumps remain. Add the honey, vanilla bean seeds, and then whisk in the water 1 tablespoon at a time until the glaze is glossy.
Dip the cookies into the glaze one at a time, then place them on a cooling rack to dry. The glaze doesn’t fully harden, but it will mostly dry over the next couple of hours. Then the cookies can be stored in an airtight container for up to 2 days at room temperature. Or you can freeze them for 2-3 weeks.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
The honey for this recipe needs to be liquid to properly mix in. So if your honey has gone solid, melt it over low heat first.
Keywords: Gluten Free, Grain Free, Paleo