Cookies can be a regular staple in your diet.
Hey friends! It’s that time of year, cookies and sweets for yourself, your family, your friends, and of course Santa. Today I am sharing my roll out sugar cookie recipe which is directly from my new ebook Ho Ho Healthy and if you are a cookie fan you’ll definitely want to check it out because there are loads of healthified cookie recipes in there and macros are included. If you have ever tried to make a healthy cookie before and failed don’t worry you are not alone. A healthified cookie is pretty challenging. That is because most delicious cookies include one prime ingredient, butter. A delicious ingredients but not one that we want to include in a regular part of our diet. So what I’m really saying here is that cookies can be a regular staple in your diet. Thumbs up for cookies. For my sugar cookies you will need oat flour sifted.
I always make my own oat flour. You simply put the oats into a blender or processor and let them blend. I also do recommend sifting your oat flour for this recipe. Just to get rid of any clumps or pieces of oats that didn’t quite blend up. I simply take a fine mesh strainer, add the oats, and use a spatula to press the oats through. Take your time with it. It is sort of an annoying job but I think it does make make the texture of these cookies a little bit nicer. If you’re using all purpose, or gluten-free all-purpose, or even a store bought oat flour you don’t really need to sift it but if you’re making your own I do recommend it.
Also before any of you comment below and ask I would not recommend using coconut or almond flour in this recipe. They’re a little bit too dense. Moving on you will also need coconut oil and pumpkin puree and this is actually how we’re avoiding using the butter. So we are still getting the fat from the oil but we’re lightening it up with the pumpkin. You’ll also need an egg, egg whites, sweetener (I recommend stevia, erythritol, or monk fruit if you’re trying to go no calorie but even if you don’t even if you want to go with regular sugar I recommend something lighter in color so that the cookies don’t turn too dark), vanilla extract, baking powder, and salt. In a large mixing bowl combine your dry ingredients, whisk together, and then set aside.
It is now time to grab your handy dandy stand mixer or a hand mixer will work just fine. Start by combining your coconut oil and sweetener. Once combined you can go ahead and add in your egg, egg white, and pumpkin puree. Allow to whisk until combined. Now it is time to slowly integrate our flour mixture and you may need to scrape down the sides as you go. It’s starting to become a dough. Lay a sheet of plastic wrap into your bowl and add in your dough. Wrap it up tightly into sort of a log shape and then you can transfer to the fridge for about 30 minutes.
Because the coconut oil will melt or hardened we don’t want to leave this in the fridge for too long because the dough will get too hard to roll out. But you also want it cold enough so that it is easy to work with. Remove the dough from the fridge and then you can cut just a third of that log away and return the rest to the fridge until you’re ready to use it. Lay another sheet of plastic wrap on top of your dough and roll it out between the two sheets. Because this dough can get crumbly from the coconut oil having the dough between the two sheets of plastic wrap is gonna help making the rollout process a little bit easier and it makes it so that we don’t need to continue to flour the surface throughout the whole process.
Once the dough is rolled out to be about a quarter of an inch or a little bit thinner, you can remove the top layer of plastic wrap and we can start to cut out our cookies. I am using some festive cookie cutters but you can of course use any shapes you like and can you believe I wanted to make this episode Star Wars themed to celebrate the new movie but I could not find Star Wars cookie cutters that were metal anywhere. Thumbs up if you’re stoked for the new Star Wars!!! Transfer your cut cookies to a baking sheet lined with parchment paper and sprayed. Be careful as they will be a little bit delicate.
Feel free to use an offset spatula to help you out. Repeat until you run out of room to cut the cookies and then you can roll it out to cut once more. Continue this process until you use up that piece of dough and then you can move on to the others. If at any time you feel that the dough is getting to sticky because the coconut oil is melting, just return it to the fridge for a few minutes. This is really gonna depend on your climate and where you live. Bake in an oven preheated to 350 degrees Fahrenheit for 8 to 9 minutes in batches until all of your dough is done. Lay the cookies out on a baking rack to cool and in the meantime let’s make the frosting. Now you can of course use any frosting you’d like. Today I am keeping it very simple. All you need is powdered sugar and a little bit of water and you can just adjust that water until you get the right consistency you’re looking for.
Mix it up and set aside and feel free to use my stevia powdered sugar for a sugar-free icing option. Once your cookies have cooled you can spread on the icing. Then you can add on your sprinkles of choice before the icing hardens and feel free to get creative with your decorations. I am just keeping these simply festive. Allow the icing to set and then devour.Tthese babies will last up to a week in an airtight container. They get better as they go but they also tend to soften up so if you keep them in the fridge it will help that out.
These cookies, not including the icing, are only 39 calories, 2 grams of fat, 3 grams of carbs, and 1 gram of protein. So I think I’ll take two. Mmm. This is a good little guy. Are there some more of these? I have definitely eaten a few these, maybe a little too early in the morning but that’s ok because the ingredients are really quite clean.
Do something festive, enjoy time with family and friends, and let me know if you see the new Star Wars. Have a great week before Christmas and remember it’s all a matter of Mind Over Munch.