Oh my…pretty psyched for these. With the list of everything NOT in them…you’d think they were made of air. They’re not though…but they have a great shortbread texture with a pretty traditional sugar cookie flavor. Delicous!
Slice and Bake Sugar Cookies (dairy free, nut free, gluten free, egg free, low carb)
Makes 11-13 cookies, depending on your rolling
1/2 cup melted coconut butter
1/2 cup melted coconut oil (refined for a less coconutty taste)
1/3 cup Erythritol
1/2 tsp English Toffee Liquid Stevia
1/4 tsp Better Stevia Glycerite
1 ripe banana
1/2 cup coconut flour
1 tsp Great Lakes Unflavored Beef Gelatin – red can
pinch of sea salt
Blend all ingredients except coconut flour and the gelatin using a hand mixer. Sprinkle the gelatin evenly across the batter and mix again. Sift in the coconut flour and mix well.
Allow dough to sit for approximately 10 minutes.
Roll into a log in parchment paper. Using a sharp knife, cut into 1/2 inch cookies, place on a parchment lined cookie sheet, add dye free sprinkles, should you so choose, and bake for approximately 16-18 minutes, or until sides and bottoms turn golden brown.
Allow to cool completely on pan and then for best texture, refrigerate overnight.