“Sugar Cookies”
This is a great go-to recipe for a stand-in for traditional sugar cookies. They are great for the holidays because they can be dropped on a baking dish or rolled out and cut with cookie cutters. They can also be frosted with a Maximized Living approved frosting. You won’t be disappointed!
Advanced & Core Plan Approved
For Cookies
- 2½ cups almond flour (or cashew flour for buttery taste)
- 1 egg, free range organic
- ¼ cup erythritol (eg. Swerve) [or ¼ tsp of liquid stevia] (Add to taste!)
- ½ tsp baking soda
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 2 tsp coconut oil (or melted, grass-fed butter)
For Frosting
- 1 bar organic cream cheese ((8 oz))
- ¼ cup erythritol (like Swerve)
- 3-5 drops liquid stevia
- 1 tsp pure vanilla extract
- 2 tbsp butter ((DO NOT MELT))
For Chocolate:
- 1-2 tsps cocoa powder into frosting
For Strawberry:
- 5-6 organic strawberries, smashed into frosting
Cookies
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Preheat oven to 350° F (unless using cookie cutters, then wait until after chilling dough.
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Mix all dry ingredients from cookies in a large bowl: almond flour, erythritol, baking soda, sea salt.
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Add all wet cookie ingredients to a seperate bowl, and whisk: egg, vanilla and coconut oil.
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Mix wet cookie ingredients into dry ingredients until combined well.
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NOTE: Chill for about an hour before rolling out if you want to use cookie cutters. (Roll out on parchment paper- TRICK: put a slightly damp paper towel under the parchment paper to keep if from sliding around on you. You may need to dust with extra almond flour to keep from sticking).
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Depending on how big you want them, take the batter and form it a bit in your hand and place on a parchment lined baking sheet or silicone baking mat.
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Bake cookies at 350° F for 10 minutes or until golden brown.
Frosting
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Let cream cheese and butter come to room temperature in a bowl.
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Add remaining ingredients and beat with a hand mixer until blended and smooth.
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Apply frosting to COOLED cookies for best results.
