Go Back

Guilt Free Sugar Cookies

Copywright Nourishment Connection 2012
Author: Author: Angela Marinelli


  • cups white spelt flour
  • 2 TBS arrowroot
  • 1 tsp baking powder
  • 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


Prep Dry Ingredients

  • In a medium bowl, stir together the flours, baking powder, nutmeg and salt until well combined.
  • Set aside.

Mix Rest of Ingredients

  • 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.

Roll Out

  • 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.