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Christmas Sugar Cookie Recipe- GF & SF
 
Prep time
Cook time
Total time
 
Super yummy soft, Lofthouse style sugar cookies! Try these with the Sugar Free French Buttercream Frosting.
Author:
Recipe type: Dessert
Cuisine: THM
Serves: 2 dozen
Ingredients
  • ¾ cup oat fiber*
  • ⅓ cup + 1 tablespoon coconut flour*
  • ⅓ cup + 1 tablespoon ground flax meal (I loveFlax USA brand)*
  • ½ cup + 1 tablespoon almond flour (I prefer Honeyville)*
  • 2 teaspoons glucomannan*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup (1½ sticks) butter
  • 6 tablespoons Truvia, or ¼ cup Super Sweet Blend, or ½ cup THM Gentle Sweet (THM Store)
  • 2 eggs
  • 1 cup sour cream or 0% plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 3-4 drops pure lemon essential oil, optional
Instructions
  1. In a medium bowl, combine the dry ingredients: oat fiber, coconut flour, flax meal, almond meal, gluccie, baking powder, and salt.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sweetener together on medium-high speed until soft and fluffy.
  3. Beat in the eggs, sour cream, and vanilla and blend until creamy.
  4. With the mixer on low speed, add in the dry ingredients ½ cup at a time, mixing just until incorporated and evenly mixed.
  5. Turn the dough onto plastic wrap, and flatten into a disk- wrapping securely and chill 1-2 hours or overnight.
  6. Divide the dough into two portions, re-wrap the saved dough in plastic wrap and place it back in the fridge.
  7. Roll out one section at a time on parchment paper OR with a little additional oat fiber on your board to avoid sticking. Don’t work the dough too much or it will get tough. You can also oat "flour" your rolling pin and cookie cutters to prevent sticking if needed.
  8. Roll the dough a little over ¼″ thick.
  9. After rolling, cut the cookies- see how many you can get out of that round! I tell my kids to fit the cookie cutters on like puzzle pieces.
  10. Peel off the extra scraps and then transfer to a cookie sheet using a spatula. I got about 24 medium to large cookies out of one batch of dough. I gently reform the scraps and re-roll until I use it all up.
  11. I recommend using parchment paper for baking- it helps with clean up, and you can slide all of the cookies off of the sheet at once and use the sheet to bake another batch
  12. Bake the cookies for between 8-10 minutes at 350 degrees. Bake until the bottoms are JUST beginning to brown. You don't want to get these crispy or well browned.
  13. Allow the cookies to cool completely before frosting.
Notes
*You may also sub 2 cups + 2 tablespoons Trim Healthy Mama Baking Blend for the top 5 dry ingredients. These cookies work with the Trim Healthy Mama plan in an S setting
Recipe by Gwen's Nest at https://gwens-nest.com/christmas-sugar-cookie-recipe-gf-sf/