Sugar(less) Cutout Cookies (AIP, Paleo)

Apparently pregnancy has turned me to a baker. Have I mentioned I usually hate baking? I love baked goods, but making them myself almost never turns out. The fact that this is my second cookie recipe in a month that has came out on basically the first try, I have to say it is pregnancy hormone magic.

The fun part about these cookies are that the cookie itself has absolutely no sugar in it. The sweet potato acts as a the sweetener. Also, I share two frosting recipes, both use the same base but are flavored a little different. They do use maple syrup or honey, but if you want to keep the cookies totally sugar free, just leave off the frosting.

Sugar(less) Cutout Cookies

Ingredients

• ½ cup cooked white sweet potato, mashed (I used Japanese sweet potatoes for this recipe)
• ¼ cup + 1 tablespoon cassava flour
• 3 tablespoons arrowroot starch
• 3 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 2 tablespoons organic palm shortening, melted
• 2 teaspoons avocado oil
• 3 tablespoons cold water

Instructions

1. In a large bowl whisk together sweet potato, cassava flour, arrowroot starch, coconut flour and baking soda.
2. Stir in palm shortening and avocado oil, it will be a little crumble still. 
3. Lastly add in water and stir to fully incorporate. You should have a sticky dough. Form into a ball, wrap in plastic wrap and let cool in fridge for at least 30 minutes.
4. After 30 minutes, pull dough out and begin to preheat oven to 350 F.
5. Place a large piece of parchment paper on counter and put unwrapped dough ball on it.
6. Place another piece of parchment paper or plastic wrap on top of dough ball and roll out dough until it is about 1/4 inch thick. 
7. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment paper lined cookie sheets. The dough will still be a bit sticky. The best way to move them to the cookie sheets is using a spatula.
8. Bake in oven for about 12-13 minutes or until the edge just start to brown.
9. Immediate remove and place parchment paper and cookies on a cooling rack.
10. Let cool completely and then enjoy on their own or top with one or both of these two frosting options.

Cookies can be kept on the counter in an airtight container for about 4 days.

Frosting Options

Both recipes are developed to cover all cookies. If you would like to make both, half each recipe.

Tangerine Frosting 

Ingredients

• ½ cup organic palm shortening, softening
• 5 teaspoons tangerine juice
• 3 teaspoons cassava flour
• 2 teaspoons honey
• 1 teaspoons tangerine zest

Instructions

• Whisk all ingredients in a small bowl until full combined.

Maple Syrup Frosting

Ingredients

• ½ cup organic palm shortening, softening
• 3 teaspoon maple syrup
• 2 teaspoons cassava flour
• 1 teaspoons alcohol-free vanilla extract

Instructions

• Whisk all ingredients in a small bowl until full combined.