These lower sugar sugar cookies are a great way to enjoy a holiday treat, even if you're on a low sugar diet.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Lauren Goslin
1/4c. coconut oil(measure and use it in a semi-soft state)
3T. coconut sugar(or another natural granulated sugar)
1T. chickpea flour mixed with 2 T. milk(or 2 T. of a lightly beaten egg)
3/4c. spelt flour(can also use whole wheat or a gluten-free blend)
1/4t. sea salt
1/8t. baking soda
1/8t. powdered stevia extract
Preheat the oven to 375 degrees.
Mix the dry ingredients together in a bowl (flour, salt, baking soda, and stevia).
In a separate bowl, beat the soft coconut oil with the sugar for about one minute.
Add in either the 'chickpea' egg or regular chicken egg and vanilla, and beat for another minute.
Add in the dry mix and beat for another minute. Scrape down the sides of the bowl as needed.
Roll the dough into balls (I made 10), place them on a parchment paper-lined baking sheet, and press down to get them into the shape you desire (they don't spread much).
Bake for 8-10 minutes (bottom should be golden).
Cool completely before frosting them.
Fat: 5.7 g Carbs: 10.9 g Sugar: 3.8 g Protein: 1.5 g; Nutrition facts are based on using coconut sugar, one tablespoon of chickpea flour mixed with two tablespoons of unsweetened almond milk, and spelt flour. Weight Watchers points (new system): 3