Sugar-free sugar cookies. Still sweet as can be and completely guilt-free!
Sugar cookies can be tailored for any occasion. It sure is easy to grab for the twistable pre-made dough container, but I promise this recipe is simple!
The ingredients are very minimal but the smell and taste is not lacking! The key to the sugar cookie is the constancy of the batter. You must be able to form a ball and then roll it out! Grab your cookie cutters and see how many you can cut before you have to re-roll your dough. It is a little strategic!
Store-bought frostings are packed with sugar. A lot of homemade recipes are also packed with sugar or lots of unnecessary ingredients. Yogurt is the perfect frosting! Make it fun with some flavors (and colors). Add some organic sprinkles and you've got yourself a crowd-pleaser.
Wet ingredients
1/4 cup maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
Dry ingredients
1 1/2 cup almond flour
3/4 cup oat flour
1/4 cup tapioca flour
1/2 tsp baking powder
1 tsp sea salt
Frosting
Recipe
In one bowl, combine wet ingredients. Stir until well combined.
In another bowl, combine dry ingredients. Whisk until all lumps are out.
Pour wet mix into dry mix and use a hand-held mixer or a spatula to combine the two.
Roll batter up into a ball and wrap in plastic wrap. Store in fridge for 10 minutes.
Preheat oven to 350 F.
Line a baking dish with parchment paper.
Roll out the dough using a rolling pin or anything of that shape. Aim for even thickness.
Using an egg-shaped cookie cutter, cut dough into Easter eggs!
Bake for 8 minutes or until slightly golden on the bottom.
Cool completely before topping.
Top with vanilla, strawberry and mango yogurt. Add sprinkles for some pizzazz.
Makes 15 small egg-shaped cookies.
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