Ever since I was a little girl I’ve always been such a sucker for Christmas. I just love everything about it, the decorations, the smells, the sounds, and definitely the traditions. So when it comes to the classic Christmas recipes, I find it hard to alter my favorites.
That being said, a lot has changed with my digestion since I was a little girl. I can no longer stomach gluten, and well, I try to eat sugar sparingly. So what to do about the beloved sugar cookie I’ve been making for years? Luckily, I found a recipe that actually lives up to my standards!
Classic Sugar Cookie (with an updated twist)
2 cups blanched almond flour or Bob’s Redmill Gluten Free Flour
1/2 cup organic unsalted butter, or coconut oil, softened
1/4 cup raw honey
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
Ground cinnamon, for topping
Step 1: Preheat your oven to 350F. In a medium bowl, cream together the butter, honey and vanilla. In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar. Add the dry mixture to the wet mixture, and stir until well combined.
Note: If your dough isn’t sticking together well, try adding an additional tablespoon of butter or coconut oil.
Step 2: Use a rounded tablespoon to scoop the cookie dough, then use your hands to roll the dough into smooth balls. Arrange the balls about 3-inches apart on a baking sheet lined with parchment paper.
Step 3: Use your hands to slightly flatten the cookies, then sprinkle the tops generously with ground cinnamon. (You could add a sprinkling of coconut sugar, if you’d like a traditional sugar topping, too).
Adapted from by Detoxinista