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 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...Green Banana Flour
It's 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 Cutout Cookies
- 1 cup banana flour
- 1 cup coconut sugar
- 1/8 tsp. finely ground sea salt
- 1 cup plain Greek yogurt
- 2 eggs, beaten
- 2 tbsp. fresh lemon juice + lemon zest
- arrowroot starch for dusting (opt.)
- Preheat the oven to 350.
- In a bowl combine the flours, sugar, and salt.
- Add the yogurt, beaten eggs, and lemon juice. (The dough should form a ball.)
- Cover and set in the fridge to chill for 15 - 20 minutes.
- Once the dough is cooled, set it on a parchment paper or wax paper and lightly dust with arrowroot starch if needed.
- Place another piece of parchment or wax paper on top of the dough and begin rolling until it's about 1/2 inch thick.
- Cut out he cookies or roll into balls and flatten into round cookies.
- Bake for 8 - 10 minutes.
- Allow to cool then frost as you like and add a little lemon zest on top.
Enjoy!
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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.
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