The chewiest sugar-less sugar cookies you'll ever try.
The secret ingredient...drum roll...apple sauce! You would never know. There is no oil in these cookies so apple sauce adds some bulk to the wet ingredients. The best part is, extra fiber and sweetness from fruit. There is also some maple syrup but that is it. No refined sugar, or any granulated sugar for that matter, in these festive sugar cookies.
Sugar cookie batter can be stubborn at times (literally and figuratively), but this recipe forms together and stays together. Make everything in one bowl and let it chill for 20-30 minutes.
These are simple, quick and so delicious. The crushed candy cane is seasonal but these can be made plain or with any other fun add-ins (chocolate, nuts, matcha, cacao nibs, etc.)
1 cup gluten-free flour
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp peppermint extract
2 - 2 1/2 Tbsp almond milk
2 Tbsp maple syrup
1/3 cup apple sauce
Candy cane, crushed
In a mixing bowl, combine flour, baking soda, vanilla extract and peppermint extract.
Add in almond milk, starting with 2 Tbsp and adding more later if needed.
Mix in the maple syrup and apple sauce. Use a spatula to mix everything, scraping the edges as needed.
Use your hands to form into a ball. Fold in crushed candy cane.
Let the dough chill in the fridge for 20-30 minutes.
Preheat oven to 350°F.
Prepare a baking sheet with parchment paper and a little bit of oil.
Once the dough is chilled, form into cookies of desired size.
Bake for 12-14 minutes.
Cool completely and serve!