Monday, May 14, 2012

Grain Free Sugar Cookie Recipe


As I shared my life changes from this last year,
I explained that I've been on a new journey of
eating very few refined processed carbohydrates 
and eating much more whole unprocessed foods.
I've been experimenting with grain free baking 
for several months....and have been wanting to come up 
with a grain free version of my sugar cookie recipe.



Before I share the recipe,
I think it would be good to answer some anticipated questions.

Is Grain Free the same as Gluten Free?
Gluten is a protein found in wheat, barley, and rye. 
For a list of gluten-containing grains as well
as gluten-free grains, see this article from the Mayo Clinic.

Eating gluten free means to rid your diet of gluten-based foods.
A gluten free diet is not always grain free
since there are gluten-free grains like oats, corn, & rice.

Grain free eating involves eliminating all grains,
including those that are gluten free.
Thus a grain free diet is always gluten free.

Why eat a Grain Free diet?
For those with Celiac disease, 
a gluten free diet is essential to control
the disease's symptoms and prevent its complications.

But through lots of research and history,
it has been found that eating less carbohydrates....
in particular grains,
is very beneficial to one's health. 
shares some eye-opening information about
the genetically modified wheat/grains we now eat in our country
and how they are adversely affecting our health.

I am certainly not an expert on this,
but from my own experience.....
eliminating grains from my diet and
incorporating  whole foods including
fruits, vegetables, meats, fish, nuts, seeds,
and grain free "breads" has 
feeling better than I have in 30 years!

Is this Grain-Free Cookie low in fat and sugar,
making it viable for my low-fat, sugar-free diet?
No! This Grain Free Sugar Cookie recipe is
NOT low in fat and contains sugar.
It is not meant for someone who is on a low-fat/ sugar-free diet.

I created this recipe to fulfill a need I had in eating grain free.
I wanted to be able to make and decorate a sugar cookie
that I could consume on rare special occasions.

This cookie recipe is very high in fat....which I personally do not think
is a problem because we need healthy fats in our diets.
However, it is not something you should consume
on a regular basis (even if you are eating gluten/grain free),
since it does contain a considerable amount of fat and sugar.
Again, this type sweet treat should be consumed on a 
rare special occasion to satisfy a "sweet tooth".

Is this cookie similar to your
white refined wheat flour-based cookie recipe?
No, this cookie is very different from my
original cookie recipe I posted here on my blog.
The grain free version contains most of the same
ingredients as before, but the white refined wheat flour
is replaced by almond flour, coconut flour, 
arrowroot flour, and unflavored gelatin powder.
The appearance, texture, consistency, and taste are completely different.
The cookie is dense, chewy, nutty and robust
with a different "tenderness" than my regular recipe.
These cookies will provide a very different
eating experience from a normal grain-based cookie.

Will this cookie recipe cost the same to make
as a regular grain-based cookie?
No.....it is much more expensive.
You have to use several unique ingredients for this recipe.
I am adding links to the unusual ingredients 
so you will know where I purchased them.

________________________________________

So.....let's get to the recipe. :)


 Cookie Crazie's Grain Free Sugar Cookies

1 stick butter
1/2 cup sugar *
1 egg *
1/4 cup sour cream
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1-1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon arrowroot powder
2 tablespoons coconut flour
1/2 teaspoon unflavored gelatin
4 cups almond meal**

Cream butter and sugar. Beat in egg and sour cream.
Blend in dry ingredients. Preheat oven to 325 degrees.
Using parchment paper above and below the dough,



roll dough to desired thickness. (photo below)
Freeze dough for at least 30 minutes. Cut into shapes. 
Place cookies on un-greased cookie sheet.
Bake approx 20 minutes (longer for crispier cookies).
This recipe yields approximately 24 small/medium cookies.


* I use as many organic products as I can find, including
organic evaporated cane juice sugar and organic cage free eggs.
**I purchase my almond meal locally from Trader Joe's for $3.99 per pound
(One pound bag = 4 cups). The least expensive I could find online 
was HERE at $7.58 per pound. 
***Check out the SHOP tab on this site for links to
many of these grain free specific ingredients.












Since I consider finding a wonderful grain free recipe
as a huge gift and blessing in my life,
I wrapped up these cookies with a big bow
to share this recipe gift with you. ♥


Favorite Sites for Grain Free Healthy Eating

And now.....I can have a cookie, decorate it, and eat it too! :)


Note: This blog post is intended for informational purposes and not to be used as medical advice.
It is not intended to be used as a substitute for a medical professional's advice.
Please consult a competent medical professional for all of your health needs.

19 comments:

thepartiologist said...

Wow!  That is amazing that you could come up with this!  I want to take a big bite out of my screen!  :)

Georganne (LilaLoa) said...

It is a lot of work to modify recipes like that! THANK YOU for sharing this great alternative! The photos are GORGEOUS and the cookies look DELICIOUS!!

Sarahsheavenlybakery said...

Thank you for sharing this recipe!  My 6 year old son has Celiac disease, we have only known for 5 months now.  He is always very excited when I came across a new recipe that he can eat!  I will be trying this one very soon!  They look soooo yummy!  This is where I purchase my almond flour (the same thing as almond meal):  http://store.honeyvillegrain.com/blanchedalmondflour25lb.aspx  The 25 lb bag is huge but it is the best price and the company sends out promotional codes and their shipping is very cheap.  It is also the almond flour that Elana Amsterdam uses in her recipes! 
I love your blog and your mission!  My husband & I are going to Peru this summer!
Thank you!
Love your Blog & cookies!

Sarah

Lisa Thebearfootbaker said...

I work with children who have allergies to grain. This is an awesome idea and such a great alternative for parents. Thank you for taking the time to make this recipe. I really think it will help a lot of people!!

PS- Awesome pictures!!! You go GIRL!!!!!

Laura Pokas said...

Any thoughts on substituting nonfat plain Greek yogurt (which is something I always have on hand) for the sour cream?  

CookieCrazie Pam said...

Laura! I've been wanting to try that. Every time I'm serving up some greek yogurt to eat, I think.....boy this has the same consistency as sour cream. I'm definitely going to try it some time. If you try it, let me know. It seems like it should be a perfect fit. :)

CookieCrazie Pam said...

Sarah.....so great to hear from you. I'm excited for you to try the recipe and let me know what you think. Thanks for the link to the almond flour. I was looking for a bulk source....so this is JUST what I needed! :)

How exciting that you are going to Peru. My daughter went there a few years ago and had a life changing experience. Blessings to you on your mission. ♥

CookieCrazie Pam said...

Thanks Lisa! And please pass the word along so others can know about the recipe. :) ♥♥

Mimi said...

Another source for almond meal/flour, coconut flour etc. is  netrition(dot)com...
They have a flat shipping rate of only $4.95, no matter the size of your order.

CookieCrazie Pam said...

Thanks Mimi. I appreciate the tip. :)

Ohphelia said...

Thanks Pam!  This recipe is awesome!  I had to try it right away and it's even better than it looks.  I have family members who have Celiac disease (literally end up in the ER with ANY gluten) so I'm always on the lookout for new recipes.  I was so impressed with the way these turned out I'm not even sure I want to go back to your other recipe (which I also love).  These have a great nutty flavor, held their shape and stayed moist even though I was afraid I'd overbaked them.  I love to shock people by telling them they've just enjoyed a gluten-free cookie!

CookieCrazie Pam said...

Thank you so much for testing the recipe and letting me know how it is, Ohphelia. I'm so excited that you love it and it turned out good for you! You are the first person to actually try the recipe and write me a review. So I thank you VERY MUCH for doing so. ♥♥♥

Jmkase8 said...

Hi Pam,
    I love looking at your cookies. You are sooooo talented!  I am just starting to get the hang of the whole cookie thing !  I wanted to know before I try this recipe if they are freezeable undecorated?  I told a friend I would try to  make his mom a dozen of gluten free cookies!  I really want to try these but I wanted to make them way ahead of time .

Thankyou ,'

Janet

cookiecrazielady said...

 Thanks Jmkase8. I have never attempting freezing these undecorated, so I can't answer your question. My regular cookies are most definitely freezeable. Maybe you could do a trial run by freezing a small batch for a week or two and see if freezing them works. Enjoy. :)

Janet said...

Thanks Pam ! I will try to do that and I will let you know .  Thank you!

SnowflakeLady said...

Pam, These look delicious! Thanks for coming up with the recipe! I have been experimenting with alternative flours, and almond and coconut flours are two of them. It's not easy, but it's kind of fun, like a science experiment! You are a sweetie for sharing, I am looking forward to trying these soon! Also looking forward to meeting you at Cookie Con!
Nancy

cookiecrazielady said...

Thanks Nancy. I agree with you.....it is fun to experiment. Since this post, I've come up with a few more recipes that I need to share. I kind of put them on the "shelf" as I was busy doing other things. I continue to eat grain free......so it is only natural that I'm finding more and more ways to bake with no grains. :)

Julie said...

I just made these for my goddaughter who is newly grain-free, and oh my goodness, we all love them. I wanted to share that I didn't have any coconut flour in the house, so I substituted 2T of a GF flour blend that I have on hand (rice flour, brown rice flour, tapioca starch, potato starch) and they turned out AWESOME. Even without frosting! ;)

cookiecrazielady said...

Oh Julie....this is so wonderful to hear. :) I'm glad you enjoyed the recipe. Thanks so much for the feedback. I've got a few other ideas/possibilities in mind and I really need to move forward with them. I'm trying to figure out a form of glaze without sugar and corn syrup. I've got the sweeter to use, but I haven't found an alternative to corn syrup. I thought I had it in a "no sugar' syrup I found recently, but then I learned that malitol is the "bad" sugar alcohol with a high glycemic value.....almost as high as sugar. So now, I'm back to square one. Any suggestions on a syrup with a low glycemic value? I'd love to make a grain free and sugar free " decorated sugar cookie". :)

 
Pin It button on image hover