Well ain’t that just a most delicious oxymoron! It’s a Sugar Cookie without any sugar in it. But what else could I call a “Sugar” Cookie so you’d know what it is? I think when you taste them you’ll get over the name.
I had to enlist a bit of help with this one because I’ve never – to my knowledge – eaten a Sugar Cookie in my life, and it can be hard to make a keto version of something if you’ve never had the “something”. So my adorable Roomie volunteered – well, really it was by default since she was living at Carrie Brown HQ at the time – to taste test the first batch so she could keep me on the Sugar Cookie straight and narrow. She loved them. Repeatedly.
Then two months whipped by. An exceedingly busy and very exciting two months filled – amongst other things – with publishing a second cookbook, ripping out the existing kitchen and putting a new one in, roasting turkey, preparing for and recording a two-day CreativeLive course, excitedly taking delivery of a new range (oven) and hood, embarking on a third cookbook, making 2 kinds of sugar-free Cranberry Sauce for your holiday feasts, laundry, building a kitchen island, triumphantly recycling an awful lot of cardboard, nurturing the rambunctious pre-teen that is Mr. McHenry, oh, and working at my day job. That last bit took the most time, but I am not complaining because it enables me to earn the dosh to fund everything else.
Talking of funding – because I know some of you are curious, as I would be – no, the new Carrie Brown HQ kitchen was not funded by book sales, but by savings and sweat. Book sales have barely scratched the surface of what it has cost to run this blog with the associated recipe development required for the last 18 months. It will be lovely to break even one day. In the meantime I am *HUGELY* and most humbly grateful for all of your support, especially in the book purchasing department. Not only does it help enormously to keep this little bloglette up and running, but it makes my heart truly happy that you get value from what I do. THANK YOU! I appreciate it more than you can know.
Any who. Where was I? Ah, yes. The Great “Sugar” Cookie Delay. I finally had a moment this week to resurrect the recipe and work on getting it to you.
As I didn’t shoot the first batch that my Roomie loved so much, I made another batch yesterday. It was also a great excuse to test out the new Carrie Brown HQ double oven. I am not only elated but also relived to report that both ovens did very well in the cookie-baking stakes. So well, in fact, that Minta must have smelt them from down the street because she showed up today and promptly ate 3. She loved them. So I think they’re ready to release far and wide to every lovely reader who misses Sugar Cookies at the holidays. Or any other time of year come to think of it.
I had originally planned for cookbook #3 to be all things cookie, but after I did a little poll of Facebook it became clear that y’all wanted to know how to make veggies delicious, and how to eat a lot more of them. So veggies it is. Cookies may well be cookbook #4. In the meantime, I felt it only right that those of you who were chomping at the bit for cookies should get one for the holidays.
Here you go. And there’s some more keto cookies for you here.
Happiest Healthiest Holidays, lovely people!
- 5 oz. / 140g butter, softened
- 6 oz. / 170g xylitol
- 2 tsp. baking powder
- 1 tsp. xanthan gum
- 1/4 tsp. sea salt
- 1 tsp. vanilla extract
- 1 TBSP almond milk
- 1 egg
- 8 oz. / 225g almond flour (ground almonds)
- 1 oz. / 28g coconut flour
- 1 TBSP konjac flour (glucomannan powder)
- Place the softened butter, xylitol, baking powder, xanthan gum, and sea salt in a mixing bowl and cream together with a hand or stand mixer until light and fluffy.
- Add the vanilla, almond milk, and egg, and mix well until completely combined.
- In a separate bowl place the almond flour (ground almonds), coconut flour, and konjac flour and mix well.
- Add half of the flours into the butter mixture with the mixer, then add the rest of the flour with a spatula until it is completely incorporated into a dough.
- Wrap the dough in plastic wrap or place in a ziplock bag and put in the ‘fridge for at least two hours to become firm.
- Take the dough out of the ‘fridge and carefully roll out to 1/8′ – 1/4’ thick using a little almond flour to stop it sticking to the work surface or the rolling pin.
- Use the cutter of your choice to cut out the dough. I used a 2″ round plain cutter.
- Place the cookies on a baking sheet 1″ apart.
- Bake in the center of the oven at 350F for 10 – 12 minutes – until they are barely starting to brown a little.
- Remove from the oven and leave on the tray until the cookies have firmed up enough to move without breaking or getting mis-shapen.
- Using a flat spatula, move the cookies carefully onto a cooling rack to cool completely
Questions on ingredients? Check out this info.