Celebrate the season with a batch of classic Christmas cookies. From gingerbread to sugar cookies, we've reduced the carbs, calories, and sugar -- but kept the flavor -- in your favorite holiday cookie recipes.
|Scooped by Karen Coy|
From “The Joy of Gluten-Free, Sugar-Free Baking” by Peter Reinhart & Denene Wallace
THUMBPRINT JAM COOKIES
2 1/2 cups almond flour
1 cup coconut flour
1 1/2 cups Splenda or stevia extract in the raw, or 3/4 cups new roots stevia sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup salted butter or margarine – melted
4 teaspoons vanilla extract
Sugar-free jelly or jam
Preheat oven to 350 degrees
Lightly mist baking sheets with spray oil
In medium bowl combine almond flour, coconut flour, sweetener, baking powder and salt; whisk until well mixed.
In a large bowl whisk the eggs, butter and vanilla together.
Add flour mixture and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough like dough.
The form cookies, scoop out 1 heaping tablespoon of dough and using oiled hands roll it into a ball then press it gently between your palms to slightly flatten it.
Place cookies on pan, spacing 3 inched apart. Press your thumb into the center of each cookie to make an indentation. Spoon ½ teaspoon into each indentation.
Bake for 8 to 10 minutes until golden brown
Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes.