Eliminated Christmas sugar cookies because your child is allergic to sugar and wheat? No way! This article aims to convince you that it’s easy to make the infamous sugar cookie healthy without using any processed sugar or flour. He may know these two white marigolds as the evil twins that are likely responsible for the symptoms I call Christmas haze. They are sugar binges and crashes, irritability and stomach aches, just to name a few. If you’re curious about how to make healthy cookies with an all-natural and organic sugar-free frosting, read on and get ready to roll out the dough.

Cutting into sweets without the sick side affects. This in itself is a miracle. First, I would like to tell you about the origins of this heaven-sent cookie and why I want to share this gift with you and your family.

Christmas means making a mess in the kitchen with the kids: white candy masks everyone from head to toe, even the dog and kitty. Nothing lights up a child’s face like making Christmas cookies, not even the Christmas tree.

I love the sugar cookie because it’s creatively kid-friendly. The dough is durable, can be rolled over and over again, and the character cutouts create a story for everyone to imagine. As a kid, all I could do was happily anticipate eating the angel, Santa Claus, and Rudolph the reindeer. About five times each. This Christmas cheer was inevitably distracted by fear. Soon I would feel the sugar rush through my fat little body. I was always 45 pounds overweight. My joints ached and my digestion was messed up all night and into the next day. The memory of feeling the warmth of my mother’s kitchen, the freedom to express myself with cookie cutters, and the ultimate disappointment of ill health just didn’t mix. This was not a recipe for success. Sugar cookies used to mean joy and pain. At least they did it for me, so I did something about it. I just wanted joy.

I took a sugar cookie recipe from my Aunt Diane, Sicilian decent, an expert in doughs from pizza to cannolis, and when she sings the Hail Mary, it brings me to tears. Any woman who sings while she bakes knows that she is going to turn out a tasty dough. So, taking my aunt’s family recipe, I used my transcription method to turn processed white sugar and flour into alternative sugar free/gluten free ingredients and created a cut out sugar cookie to share with everyone.

I use alternative ingredients to white wheat flour, like an all-purpose gluten-free flour from Bob Redmill’s that combines garbanzo beans, lima beans, tapioca, and potato starch for just the right cookie texture. I use white rice flour to give cookies a white color and to flour dough and cookie cutters. Xanthan gum is a necessary ingredient for gluten-free baking and is added to hold gluten-free flour together. Only a small amount of this plant-based chewing gum is needed.

I replace the sugar with agave, stevia, and a combination of oligofructose and erythritol in a product called Swerve that can be found at pcflabs.com, some Whole Foods, and health food stores. Organic Erythritol is a fermented polyol or sugar alcohol with no digestive side effects. Swerve also adds oligofructose, which is chicory inulin. Both ingredients have no or very low glycemic index and are very easy to digest. It also does not promote tooth decay.

Swerve is the most affordable healthy baking sugar replacement that looks and acts more like baking sugar. Swerve replaces bulk and firmness, as well as adding extremely low-calorie sweetness to a recipe. Simply using erythritol products without the added oligofructose, such as ZSweet and Zero erythritol brands, isn’t as good for baking because the taste isn’t as sweet, but pure erythritol works great as table sugar to sprinkle on cereal. and yogurts. Both can be found at Whole Foods and online health food stores.

Also in the recipe, my Aunt Diane uses sour cream which gives the dough extra moisture and elasticity that makes for great flavor and a dough that can be rolled out many times. The easy rollout factor is very important when it comes to making this cookie recipe with kids.

To replace dairy, a soy yogurt can be used, but you can change the color of the batter to a darker color. The original appearance of the dough should be a white background and the color of the icing can be pink or green for a festive theme. Another way to switch up sour cream is to use 2% full Greek yogurt. This is a healthy version while still using dairy.

Knowing the substitutes, it’s time for the tricks to make the recipe.

“Carefully roll out the gluten-free/sugar-free dough with a rolling pin floured with white rice between two sheets of waxed paper. Make sure both sides of the dough are also lightly floured with the white rice flour. The rice flour White is my preferred flour for rolling out gluten-free dough because it’s grainy and doesn’t stick. Also, flour the cookie sheets with the white rice flour. Dip a thin metal spatula into the white rice flour to lift the cookie cutouts and slide smoothly onto your baking sheet” are words you’d hear me say in a cooking class or on my Sweet Truth Cooking TV show on Veria. A hands-on interactive class is the best way for students who are enthusiastic about gluten-free/sugar-free alternative baking to experience a tactile difference in this healthy dough compared to traditional white wheat flour dough. To master the gluten-free product, one must see and feel how the new dough behaves: how it takes longer to mix, looks more crumbly, sticks to the hands, takes more effort to roll out, breaks easily, and ultimately instance, it bakes and browns faster than a traditional sugar/wheat dough.

Sounds difficult? Trust me. It’s well worth the little extra effort and effort to make this dough work like magic and create a healthy cookie everyone will love. The best part is that you will feel good giving it to the masses. Practice makes perfect in handling dough. Use your senses to know when to stop rolling the dough. Also, a kitchen timer is tea Key safety device for perfectly baked gluten-free cookies.

The techniques mentioned above are just a few of the fun new tricks of the trade you can pick up when it comes to the art and science of creating your version of the beloved Sugar Cookie, alternative style. Like interval training, these methods are very helpful: sugar free/gluten free baking allows you to have your cookies and eat them too! There are no extra calories, bloating, weight gain, or binge eating because there is no sugar or processed white flour. Sugar cookies aren’t just for the holidays, as popular culture would say. Look for Starbucks, Gelson’s or your local bakery. They all sell whimsical, colorful, childish wannabes and want to bite into sugar cookies all year long and for every change of season. It’s not just the winter holidays that sugar cookies intrude into our veins and spike our glucose levels. However, who really wants to give up cookies? and icing. Mmm no!

For the icing, again Swerve, found at pcflabs.com, is the sugar of choice, and it tastes the best. You can also use natural fruits and vegetables as a food coloring for your frosting by adding beet juice for pink or red and squeezing kale or spinach for green. Use unsweetened coconut and goji berries for added charm and creativity!

This cutout sugar cookie recipe tastes and looks just like the real thing. Now when I make these cookies, the inner child in all of us comes to the table and is able to rise from his chair feeling clear, vibrant, creative and healthy. They are at peace with themselves and with their stomachs. Have fun!

cut sugar cookie

a sugar-free, wheat-free, and gluten-free iced cutout cookie made with agave

DOUGH 1 cup shortening 1/2 cup sugar alternative Swerve 2 eggs 1 tablespoon vanilla 1 cup sour cream 1/2 cup light agave 2 droppers Liquid Stevia Vanilla Creme 3 cups gluten-free flour 1 cup rice flour white 1 cup potato flour 4 packets or 2 teaspoons Stevia Plus powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum

ICING 1 cup Swerve sugar alternative, powdered 2 teaspoons unsweetened almond milk 1 dropper vanilla cream with liquid stevia 2 teaspoons clear agave 2 teaspoons beet juice (optional)

For cookies: With the paddle attachment on the stand mixer, shortening and Swerve. Add the eggs and beat until fluffy. Add vanilla, sour cream, agave, and liquid stevia and mix.

In a separate bowl, mix together the gluten-free flour, white rice flour, potato flour, stevia powder, baking powder, baking soda, and xanthan gum.

Using the paddle attachment on the stand mixer, add the pre-sifted dry ingredients to the wet ingredients and mix. Scrape down the sides of the bowl. If necessary, first add a little flour to your hands, and then shape the dough into a ball. Wrap in plastic. Refrigerate 2 hours or overnight for best results for firming up the dough.

Between two sheets of floured waxed paper, roll out the dough to about 1/4-inch thickness. Remove the top layer of waxed paper from the dough. Cut out cookies with floured cookie cutters and place on an ungreased cookie sheet. This dough is very durable and can be rolled out many times.

Bake at 350 degrees for 6-8 minutes. Depending on how thick or thin you roll the dough will depend on how long you bake the cookies. Look at the cookies carefully. The cookies should not brown or brown, but will look white when done. The cookies are ready when they return to the touch. Cool on a wire rack.

For the frosting: To make powdered Swerve, place Swerve in a high powdered blender and blend on high speed for about five seconds then measure 1 cup. In a stand mixer fitted with a paddle attachment, thoroughly mix Swerve, milk or water, liquid Stevia, agave, and powdered fruit or vegetable coloring. Beat the icing for 2-3 minutes until shiny. Coat the cookies with frosting when cool.

Yield: five dozen cookies.