How to Make Guilt Free Healthy Sugar Cookies (featuring one of my favorite kitchen gadgets)
Recipe Redux asked us to feature a recipe this month that highlights one of our favorite kitchen gadgets, perhaps to inspire a great gift or a list item of your own. I would be lost without this handy gadget and it’s critical for bumping up flavor in all my cooking and baking. The big reveal?
Coffee grinder converted to a spice grinder. This is how I have fresh nutmeg on hand in seconds, or cardamom, or any whole spice. I prefer to grind my spices fresh because they pack much more flavor than the ground spices you buy. You don’t need as much, they flavor your dish like nothing else, and the aroma alone makes a difference in your kitchen. I would be lost without my coffee grinder convert. So much so that I have two, one for spices, and one for nuts and seeds.
How does this convert aid guilt free sugar cookie making?
- Vegan. When we pump up flavors from spices, we don’t rely on fat as the only flavor source. We can use less of it and get creative with fats other than butter.
- Low glycemic sweeteners. Sugar is sugar and should be moderated, but low glycemic sugars digest more slowly in the body. No sugar spikes! I went with light decorating sugar sprinkled on top to avoid icing. Your call!
- Fresh nutmeg. SO yummy. But hey, feel free to grind up some cardamom, or whatever fresh spice turns you on.
- Spelt flour. You can use a whole grain flour in these cookies if you like. No one will know the difference. There is white spelt flour, too if you prefer a less nutty flavor. White spelt flour is not processed, just sifted to remove some of the bran.
Here’s how you make guilt free healthy sugar cookies:
- 1½ cups white spelt flour
- 2 TBS arrowroot
- 1 tsp baking powder
- ⅓ tsp fresh ground nutmeg
- ¼ tsp salt
- 2 TBS butter substitute
- 2 TBS butter flavored non hydrogenated shortening
- ¼ cup palm sugar
- 3 TBS light agave
- 1 tsp vanilla extract
- In a medium bowl, stir together the flours, baking powder, nutmeg and salt until well combined.
- Set aside.
- Mix the butter substitute with the shortening, sugars, and vanilla extract in a bowl with a mixer until blended.
- Add the dry ingredients to the mixture and mix on low until combined.
- Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap.
- Refrigerate dough for at least 1 hour, or up to 2 days.
- When ready to bake, remove dough from the refrigerator.
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper or silpats.
- Roll out cookies on a lightly floured surface to ⅛ to ¼ inch thickness.
- Cut into shapes.
- Using a floured spatula, transfer cut-outs to the prepared baking sheets.
- Sprinkle cookies with decorating sugar and bake for 7-10 minutes or until edges are lightly browned. (depends on size of cookies.)
- Let cookies cool on sheet for 1-2 minutes before removing them from the baking sheets onto cooling rack.
- Store in an air-tight container for up to a week.
- Can freeze in layers with waxed paper between them.
- Makes 2-3 dozen depending on size of cut outs.
For more info about grinders check out my VIDEO, Clutch Kitchen Tools: Seed and Spice Grinders.