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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

AIP Sugar Cookies  (Gluten/Grain/Egg/Refined Sugar Free)

AIP Sugar Cookies (Gluten/Grain/Egg/Refined Sugar Free)

Perfectly buttery and flaky, these autoimmune paleo sugar cookies taste better than traditional. Roll the dough nice 'n thick, and use as much starch as you need while cutting out your shapes. This will help get smooth edges.

Ingredients

AIP Sugar Cookies:

·      153g (1 1/4 cup) cassava flour

·      165g (1 1/4 cup) arrowroot starch (or tapioca if not AIP)

·      200g (1 1/4 cup) granulated honey or maple sugar (coconut palm sugar can be used but will create a cookie darker in color)

·      2 tsp AIP-friendly baking powder

·      3/4 tsp sea salt

·      240g (1 1/4 cup) palm shortening

·      1 tbsp vanilla extract

AIP & Dairy Free Buttercream Frosting:

·      240g (1 1/4 cup) palm shortening

·      283g (2 1/2 cups) powdered maple sugar or powdered granulated honey

·      28g (2 tbsp) coconut milk or cream

·      1 tbsp vanilla extract

·      1/4 tsp sea salt

·      Food coloring (optional)

·      Sprinkles (optional)

Instructions

AIP Sugar Cookies:

1.    Preheat oven to 325 degrees and line two baking sheets with parchment paper.

2.    In a large bowl for a stand mixer combine all ingredients all ingredients and mix on medium speed until a dough forms.

3.    Roll out dough to 1/4 inch thickness on a sheet of parchment liberally dusted with arrowroot starch to prevent sticking.

4.    Cut out dough with the cookie cutter(s) of your choice and place onto the prepared baking sheets. When re-rolling the dough you may need to add additional starch to the parchment.

5.    Place baking sheets in oven and bake for 12-13 minutes or until edges are very lightly golden.

6.    Allow cookies to cool COMPLETELY before handling or frosting if desired.

AIP & Dairy Free Buttercream Frosting:

7.    In a large bowl for a stand mixer, whip palm shortening on medium speed until fluffy, about 30 seconds.

8.    To the bowl add powdered maple sugar or powdered granulated honey and mix on low speed until it begins to incorporated into the shortening then increase speed to medium high for about 1 minute. Reduce speed and to the bowl add coconut milk or cream, vanilla extract, sea salt, and optional food coloring and mix on medium speed until well incorporated and fluffy, about 2 minutes.

9.    Use immediately to frost cookies or cakes.

10.  Can be stored, covered in the fridge for up to a week.

 

PS. If you don’t like using regular food coloring check out my Ultimate Guide to Making Vibrant Natural Dye Free Food Coloring & Frosting! The photo below pictures all of the colors that you can make using my  

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