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No Sugar Sugar Cookies (I’m Serious)

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Yesterday I had this ridiculous idea to make sugar cookies without sugar. I also made “vegan ground beef” without anything remotely resembling beef and mashed potatoes with no potatoes so let’s just say it was a weird day in the kitchen overall.

I don’t have anything against sugar (although I do eat a whole lot less now after No Sugar November) or potatoes (easily one of my favorite things on this earth), but I do get a serious charge out of trying to recreate a favorite recipes to fit different diets. When I was studying nutrition my biggest interest was in making sure that people who were prescribed restrictive or specialty diets (like for celiac or diabetes or heart disease) knew they could still eat eat well and enjoy food.

With my totally voluntary vegetarian diet I’ve had enough depressing side salads as an entree to know that those on mandatory life-saving medical diets are feeling a little left out and uninspired in the kitchen. So anyway, that’s why I make things like this–not necessarily because I eat this way but because if others do I want to be able to be like, “I’ve got something for you.”

All that said, this cookie experiment kind of fell off the fail train. They are gluten-free and refined sugar-free, which is kind of a lot to tackle at once. Unfortunately, they’re a little dry and bland and just didn’t knock it out of the park. But that’s just part of the process. I do want to keep playing with this because I think there’s something here…

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The positives are:

  • The cookies rose up nicely
  • They kept their shape and store well
  • The “frosting” is seriously so good

So how’d it happen?

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The cookie inspiration comes from a coconut flour recipe on the Small Wonders blog. I used coconut oil instead of butter and pureed dates instead of honey.

The frosting is something I just threw together with a banana, coconut cream, cinnamon and vanilla and you can seriously just eat it with a spoon like pudding. As bananas do, the frosting does turn from an off-white to a dark brown after oxidation but I think they still look fine.

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SO… with all those disclaimers in place I am going to give you this recipe in hopes that maybe we can tackle it open-source style and figure out how to make them more awesome.

No Sugar Sugar Cookies

Ingredients

Cookie

  • 1/2 cup coconut oil, solid not melted
  • 1 egg
  • 5 dates pureed with 1/3 cup water
  • 3/4 cup coconut flour
  • 1 teaspoon baking soda

Frosting

  • 1 ripe banana
  • 2 tablespoons full fat coconut cream
  • 1/4 – 1/3 cup almond milk
  • 1 teaspoon vanilla
  • 3 dates, pitted
  • sprinkle of cinnamon

Instructions

  1. Make your “date honey” by pureeing 5 pitted medjool dates with 1/3 cup water.
  2. Using a stand mixer or electric hand mixer, beat coconut oil (should be solid) and date liquid until smooth. Add egg and beat until combined.
  3. In a separate bowl, combine flour and baking soda. Add dry ingredients to wet and mix to combine.
  4. Transfer dough to plastic wrap and roll out into a disk. Cut into desired cookie shapes and place on a cookie sheet.
  5. Bake cookies for 6 minutes at 350 degrees.
  6. While cookies are baking, combine all frosting ingredients in a blender or food processor and process until smooth.
  7. When cookies are fully cooled, spread icing on top.

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I think I may try these with regular flour and butter so that I’m just subbing out the dates for sweetener to see what happens. Either way, I had fun with it. And for the record they have really grown on me and I’m still eating them.

3 Comments

  1. katie katie

    Challenge accepted. I will take to the kitchen. I will probably use regular flour, but make it vegan. I will report back. 🙂

    • Katie Katie

      Hooray!

  2. What if you added a little salt? It’s amazing what just a pinch can do to bring out the flavors sometimes. Also, what about almond flour instead of coconut? The almond/coconut oil combo can really create the illusion of butter, a key ingredient in sugar cookies.

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