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!
Sugar-Free Sugar Cookies
- 1 egg
- 2 tablespoon raw honey (where to buy raw honey)
- 3 teaspoon vanilla extract (where to buy vanilla extract)
- 3 tablespoon ghee or butter (how to make ghee)
- scant 1/4 teaspoon liquid stevia (where to buy stevia)
- 1/2 vanilla bean pod
- 1/2 cup almond flour (where to buy almond flour) (how to make almond flour)
- 1/4 cup coconut flour – add this in smaller increments to get a thick batter
- 1/4 cup shredded coconut (where to buy shredded coconut)
- Mixing bowl
- parchment paper
- cookie sheets
- Saran wrap
- Mix together the egg, the honey, stevia, melted ghee and vanilla extract
- Split open the vanilla pod carefully and swipe out the tiny seeds and add to mixture
- (You can save the spent pod for flavoring sauces or jams)
- Add the almond flour, the shredded coconut and part of the coconut flour and mix
- The batter should be thick enough to make balls — if it is not, add coconut flour a little at a time
- Form balls and place on a parchment lined cookie sheet
- Place saran wrap over cookies and flatten with a spatula
- Bake at 325 degrees F for 12 – 16 minutes or until lightly browned
- Cool on a rack
Prep Time: 15 minutes
Cook Time: 16 minutes