This holiday season, treat yourself to a cookie recipe that’s as wholesome as it is delicious! Our Gluten-Free, Fiberful Sugar Cookies are sweetened with Swerve for a low-sugar twist and packed with fiber to keep you feeling good during the festivities. Whether you’re baking for family, or friends, or a quiet night in, these cookies are the perfect addition to your holiday traditions!
Ingredients
- 2 1/2 Cups Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- 2 Tbsp Konsyl Organic Psyllium Husk Powder
- 1 Cup Swerve Granular (or your preferred sugar alternative)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract (optional)
- 3/4 Cup Coconut Oil (softened)
- 1/4 Tsp Salt
Instructions:
- Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking powder, Konsyl Organic Psyllium Husk Powder, and salt. Set aside.
- Combine the Wet Ingredients
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened coconut oil and Swerve until creamy and smooth. Beat in the egg, vanilla extract, and almond extract to incorporate.
- Merge the Dry & Wet Ingredients
Gradually add the dry ingredients into the wet mixture. Mix until a dough forms. If the dough is too crumbly, add 1-2 Tbsp of water.
- Chill, Roll and Cut the Dough
Wrap the dough in plastic wrap & chill for 30 minutes. On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use cookie cutters to create shapes & transfer to prepared baking sheets.
- Bake, Cool & Decorate
Bake 8-10 minutes or until the edges are slightly golden.
Let the cookies cool on the baking sheet for 5 minutes before Icing.
Optional: Icing for Sugar Cookies
Ingredients
- 1 Cup Swerve Confectioners (or any powdered sugar substitute)
- 2-3 Tbsp of Unsweetened Almond Milk (or any non-dairy milk)
- 2 Tbsp Coconut Oil (Softened)
- 1/2 Tsp Vanilla Extract
Instructions:
Whisk together all the ingredients, add 2-3 Tbsp of almond milk or your preferred non-dairy milk, 1 Tbsp at a time until you reach your desired icing consistency.
Warm & Toasty Fiberful, Gluten-Free & Swerve Sweetened Sugar Cookies
Ingredients
- 2 1/2 Cups Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- 2 Tbsp Konsyl Organic Psyllium Husk Powder
- 1 Cup Swerve Granular (or your preferred sugar alternative)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract (optional)
- 3/4 Cup Coconut Oil (softened)
- 1/4 Tsp Salt
Instructions
Mix Dry Ingredients
- In a medium bowl, whisk together gluten-free flour, baking powder, Konsyl Organic Psyllium Husk Powder, and salt. Set aside.
Combine the Wet Ingredients
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened coconut oil and Swerve until creamy and smooth. Beat in the egg, vanilla extract, and almond extract to incorporate.
Merge the Dry & Wet Ingredients
- Gradually add the dry ingredients into the wet mixture. Mix until a dough forms. If the dough is too crumbly, add 1-2 Tbsp of water.
Chill, Roll and Cut the Dough
- Wrap the dough in plastic wrap & chill for 30 minutes. On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use cookie cutters to create shapes & transfer to prepared baking sheets.
Bake, Cool & Decorate
- Bake 8-10 minutes or until the edges are slightly golden.Let the cookies cool on the baking sheet for 5 minutes before Icing.
Optional: Icing for Sugar Cookies
- Ingredients 1 Cup Swerve Confectioners (or any powdered sugar substitute)2-3 Tbsp of Unsweetened Almond Milk (or any non-dairy milk)2 Tbsp Coconut Oil (Softened)1/2 Tsp Vanilla ExtractInstructions:Whisk together all the ingredients, add 2-3 Tbsp of almond milk or your preferred non-dairy milk, 1 Tbsp at a time until you reach your desired icing consistency.