Guest Post! Katie’s Healthy Cookies

Posted on December 18, 2012

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*Editors note: Katie is a dear friend with a talent for baking. As in, the person who makes the family thanksgiving pumpkin cheesecake that everyone dies for. This year, she took her annual holiday decorating party, and put a healthy spin on it. Everybody wins. Even the guys who ate more cookies than they decorated…you know who you are…So here she shares her foray into low sugar, protein added holiday cookies!

I’m thrilled to have you on the “show”. Take it away.

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So–here is the cookie recipe, and then below a frosting recipe from another blog.

Almond Flour Cut Out “Sugar”Cookies(Diary/Egg/Grain Free, Paleo)
Adapted from The Urban Poser
 
Ingredients:
2 cups fine ground blanched almond flour (such as Honeyville, not Bob’s Redmill it’s too coarse ground)–see notes about replacement options below
Scant less than 1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut oil, softened or liquid
1/4 cup honey (or vegan liquid alternative such as agave/coconut sugar)
1-2 tablespoons thick applesauce (depending on how watery your apple sauce is) (maddy’s note: all I had was tropical applesauce and it worked out nicely with the other flavors).
1 tablespoon gluten free vanilla extract
In a medium sized bowl, combine dry ingredients; mix together well.

In a separate bowl, mix together the oil, honey, applesauce and vanilla.
Add the liquid ingredients to the dry ingredients, mix until combined and form a smooth ball.
Wrap the dough in parchment paper or plastic and chill the dough for at least one hour or longer (till firm enough to roll out)Preheat the oven to 325 degrees

Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour as bench flour to keep it from sticking. Just don’t overdo it or the dough will get tough. The dough should be rolled between 1/2 inch and 1/4 inch thick, depending on what you like. Thickness of the cookie will affect the baking time. Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting.
Bake the cookies in a 325 degree oven for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie.

This one I ended up almost doubling the wet ingredients. I used half all-purpose flour and half Cinch protein powder instead of the full amount of flour.
The first batch I made also burned, so I sprayed the cookie sheet and reduced the baking time to 6-7 minutes which worked better.
Also the dough was solid after refrigeration so 5-7 seconds in the microwave fixed that.

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Vanilla Butter Cream Frosting

(Adapted from the blog of a super health couple…Nathan and Jenni Oates).

  • 1 1/2 cups Organic Powdered Sugar (yes, half of the original recipe!)
  • 1/3 cup Organic butter, softened*
  • 1 ½ tsp. vanilla
  • 2 Tbsp. coconut or almond milk

Mix powdered sugar and butter.  Beat in vanilla and milk until smooth and of spreading consistency.

*If you have dairy allergies, substitute butter with canned coconut milk and omit the extra 2 Tbsp. of milk.  The consistency will be more like a glaze for cinnamon rolls rather than a thick frosting.

Next up–the pictures from the warned-about toddler cookie party. Wish me luck! Happy last day of normal shipping until Christmas day (a very momentous day in this season for the procrastinators among us).

And look at this amazing Grinch cake I happened upon in the window of a Chelsea bakery.

Had to share.

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