Wednesday, December 16, 2015

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



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.

11 comments:

  1. Is it supposed to be 1/2 cup of mashed sweet potato?

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    Replies
    1. Oh dear, yes. Thank you for catching that. It is 1/2 cup of mashed sweet potato. It is now updated.

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  2. Made these yesterday with the maple frosting. It's so cute how you thought they would last 4 days... ;)

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    Replies
    1. I mean because we ate them all in one and a half days. I'm sure they would have lasted just fine for those with more self control haha

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    2. HAHA! Since it's just me and the hubby, they don't go as quickly. Esp because he refuses to eat things that don't have fake sugar and gluten in it (ugh, working on it). But they are pretty addicting. Glad you all enjoyed them. :-)

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  3. Do you think yams would work instead? I have to avoid sweet potato but yams are ok.

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    Replies
    1. They might, though they may not be as sweet.

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  4. Accidentally left dough in fridge 24 hours. Now has green specks on outside. Doesn't seem like mold, but......avocado oil?

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    Replies
    1. So sorry I didn't see this before, I was having some technical problems. What likely happened was the baking soda reacting to the other ingredients. That is usually where the green comes from.

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  5. Would coconut oil be an ok substitute for the Palm shortening?

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    Replies
    1. You could sub it, though it will possible change the texture.

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