I’m actually not a huge fan of traditional sugar cookies, even when I was eating everything (gluten, dairy, sugar, etc) I didn’t like them. So why I decided to try a gluten, dairy, and refined sugar free ‘sugar cookie’, I don’t know. But I’m happy I did. These are tasty! I also love the texture. They’re almost buttery; they melt in your mouth.
Vanilla Wafer Sugar Cookies (refined sugar free!)
1/2 cup sweet sorghum flour
1 cup sweet white rice flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup coconut oil
3 tbs unsweetened almond milk
1/2 tsp vanilla extract
20 drops NuNaturals alchohol free liquid stevia
2 tbs honey or light agave nectar
Preheat the oven to 350 degrees.
In a medium mixing bowl, combine the flours, salt, and baking soda. Mix together with a whisk. In a another medium mixing bowl, add the coconut oil (melt it so that it is a liquid), unsweetened almond milk, vanilla extract, liquid stevia, and light agave nectar or honey. Combine both mixtures in liquid bowl, slowly folding in the flour. Mix together well.
Take a measuring spoon (approximately 1 tablespoon) to measure out the dough for each cookie. Roll a ball in your hand and press lightly onto a cookie sheet. I personally liked the cracked edges, but if you’d prefer a smooth edges, wet your fingers and mold the cookie. However the cookie looks before it goes into the oven, it will come out that way. I fit about a dozen onto each cookie sheet.
Bake the cookies for 10-12 minutes, watching closely that the edges don’t brown.
They don’t hold together as great as a regular sugar cookie, but as long as you don’t put them in a container and shake the crap out of it, they won’t crumble like a sandcastle.