Grain-Free Cutout Cookies

I remember as a kid cutting out Christmas cookies with my mom, brothers, and sisters. The plate of cookies left for Santa were always shaped like stars, angels, and Christmas trees with messy icing swirled on top. It’s been my mission since finding out my youngest daughter has Celiac disease to come up with a gluten free, grain free, and healthy cutout cookie recipe to share the same memories with my own children.

I finally did it!

I was inspired by the traditional sugar cookie recipe that uses sour cream. Instead of sour cream, I used plain Chobani Greek yogurt and coconut sugar which is less refined. This helps the cookies be nice and soft.

In place of the wheat baking flour, I used a gluten free and healthy alternative…banana flour. Banana flour is just dried green bananas that have been ground into flour. It acts a lot like wheat flour, but without the gluten.

We may have also enjoyed the yogurt while the cookies were baking.

 Little man really, really enjoyed waiting for the cookies to get done.

Okay, so we all may have snacked on the yogurt while we waited! A couple spoonfuls of yogurt, drizzle of honey, and some cinnamon…mmmm.

Anyway back to the cookies…I love the freshness of lemon in these cookies so I added lemon juice and zest. They are easy to frost however you like. Zest a little lemon on top and you won’t even miss the sprinkles.

Grain-Free Yogurt Cookies

3/4 cup banana flour

1/4 cup coconut flour

1 cup coconut sugar

1/8 tsp. finely ground sea salt

1 cup plain Chobani Greek yogurt

2 eggs, beaten

2 tbsp. fresh lemon juice

lemon zest

arrowroot starch for dusting

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-Preheat the oven to 350. In a bowl combine the flours, sugar, and salt. Start adding in the yogurt, beaten eggs, and lemon juice. The dough should form a firm ball.

-Cover and set in the fridge to chill for 20-30 minutes.

-Once the dough’s cooled, set it on parchment paper lightly dusted with arrowroot starch. Rub a little on your rolling pin too and start rolling out the dough. You don’t want it too thin, about 1/4 – 1/2 in thick.

-Cut out the cookies or roll into balls and flatten with your hand. Set on a parchment paper lined baking sheet and bake for 8-10 minutes.

-Allow the cookies to cool then frost as you like and add a little lemon zest on top.

Enjoy!