I never really liked conventional sugar cookies — much too sweet for me. But lots of people do like sugar cookies so I thought I would develop a recipe that has the crunch and the sweetness, without grains (of course) and without sugar!
Traditionally sugar cookies have been made with sugar, flour, eggs, vanilla, and baking powder or baking soda. It is believed that the earliest version of a sugar cookie originated in the Middle East and probably also included nuts and dates. They were later introduced to Europe by the Moors of Spain.
Typically thought of as “cakes” these small and harder versions were also called jumbles, gemmels, jambals or jumbals. They were shaped in knots and other intricate shapes and baked until crispy in order to stay fresh over time. These cookies were dried and stored for many months and used as travel food.
In the 1700’s the Nazareth Cookie was created in Nazareth Pennsylvania. There, German Protestant settlers created the round, crumbly, sugary cookie that was a precursor to the modern sugar cookie.
These grain-free, sugar-free cookies are sweetened with just a little raw honey and stevia and their natural sweetness will surprise and delight you!
Prep Time: 15 minutes
Cook Time: 16 minutes
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