Springe to the recipe
This Tough gluten -free, sugar -free sugar -free sugar -free gluten -free sugar creep Are a healthier attitude to a classic vacation enjoyment!
Today’s cookies were inspired by my grandmother … somehow. The combination of cranberry and pistachios is their full influence. The rest attempts to find something festive, gluten-free and sugar-free that was good enough to survive the holiday party test. Would it be on the bunk tablet? That was the question.
I have to admit that I was not very confident of going to the sugar -free biscuit area. I made a lot of gluten -free varieties, but cutting the sugar is also a whole new game. It took a few attempts (and several unpleasant taste tests, where I tried to convince myself that my lackluster results were only “rustic”), but after all I ended up on a version with which I was really satisfied. These cookies are tender and butter -like, and yes, they stay in the holiday bubble.
It is something nostalgic to make these cookies that remind me of childhood. Perhaps it is the dried cranberries or the fact that I was covered with flour halfway and looked like a gluten -free snowman. In any case, these cookies came out of the oven and felt like something familiar at the same time, but new. Just like something that grandma would have done.
Are tough gluten -free, sugar -free sugar cerseues healthy?
“Healthy” is a tough descriptor for a biscuit, but when you consider that they don’t have a sugar, you could certainly make much worse. Instead, this recipe uses monk fruit, a natural sweetener with zero-sugar. They also have pistachios and cranberries in the mixture that add some vitamins, minerals and healthy fats.
These cookies are gluten -free and if you use ghee instead of butter, you are also lactose -free. That means they are a pleasure; I still recommend enjoying them in moderation or for special occasions.
No need for the icing
I know I know – Sugar cookies without icing? It may seem a bit blasphemy. But listen to me; They don’t need it! They are very sweet enough with the monk fruits in the dough, and the combination of pistachio cranberry makes a lot of heavy lifting when it comes to an increase in taste. You don’t want to bury all of this quality under a boat load. So skip it this time.
FAQs & tips
As soon as your remaining cookies are completely cool, store them in an airtight container on the counter for up to 3 days. Keep it in the fridge for a longer storage for a week or freeze it in a sealed bag for up to 2 months.
No, but the salt adds something that balances the sweet and sour elements of the cookies. If you use unsalented pistachios, you may want to add a pinch of more salt to the dough to keep this taste beam in chess.
You can leave them out! Alternatively, you can replace some chopped dried cherries or unsweetened raisins instead. This helps you get the beautiful taste contrast that the dried fruits offer.
Operate suggestions
It can be difficult to find some satisfactory sugar -free sweets, but I have covered them. Regardless of whether you fill out a holiday cookie or just look for ways to enjoy a pleasure without guilt, you have a lot of options. Try, a loaf made of sugar-free banana bread, some sugar-free peanut butter cookies or these decadent sugar-free brownies.
Recipe
Recipe for printing
Ingredients
- 1 cup gluten -free all -purpose flour 180 grams
- 1/4 teaspoon Salt
- 1 teaspoon Corn starch
- 1 teaspoon baking powder
- 1/2 cup Grain
- 1/2 cup Unsalten butter or ghee Soft at room temperature
- 1 egg Room temperature
- 1 teaspoon Vanilla extract
- 1/4 cup No sugar dried cranberries added to sugar roughly chopped
- 3 tablespoon roasted salted pistachios roughly chopped
Instructions
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Heat your oven to 350 ° F and run out two bubbles with parchment paper.
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Mix the flour, salt, corn starch and baking powder in a medium bowl. Set aside.
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Beat the monk fruits and the butter with an electric hand mixer in a large mixed bowl until it is light and fluffy and pale.
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Add the egg and vanilla and strike well together.
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Gradually stir the flour mixture into the butter mixture and stir to the butter mixture, and the dough forms a ball. Stir in cranberries and pistachios.
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Shovel the dough with a biscuit shovel on the prepared cookie leaf in balls and press down until you are about 1/2-inch thick.
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Bake until the edges simply start until golden brown, about 13-15 minutes. You will still feel very soft and unambary; That’s good.
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Let them cool on the bubble tablet for 5 minutes and then put them in a rust to end the cooling.
Nutrition
Calories: 95Kcal | Carbohydrates: 11.2G | Protein: 1.5G | Fat: 5.2G | Saturated fat: 2.9G | Polyunes unsaturated fat: 0.4G | Monoons unsaturated fat: 1.5G | Cholesterol: 23.3mg | Sodium: 80mg | Potassium: 18.5mg | Fiber: 0.6G | Sugar: 1.5G | Vitamin A: 165IU | Vitamin C: 0.9mg | Calcium: 4mg | Iron: 0.3mg