Baking cookies together is a great way to celebrate the Christmas season. Your friends and relatives who need gluten-free options don’t need to be left out!
Now using Health Enhanced Foods Ketogenic Coconut Baking Mix you can make a sweet cookie dough that works well with your favorite cookie cutters. This gluten-free, high fiber recipe can also be vegan.*
Ingredient List:
¼ cup (50g) of granulated sugar
2 tsp (6g) ground cinnamon
2 1/2 cups (270g) of Coconut Baking Mix
2 tsp (12g) baking powder
2 tsp (5g) cornstarch
½ tsp salt
1 c(226g) unsalted butter or coconut oil (V)
1 ½ cups (250g) granulated sugar
2 large eggs or egg replacement (V)*
4 tsp (10ml) vanilla extract
Steps:
- Preheat over to 375 degrees F (190C). Line your baking sheets with parchment paper or coat lightly with coconut oil.
- Whisk the Ketogenic Coconut Baking Mix, baking powder, cornstarch, and salt together in a mixing bowl and set aside.
- In a large mixing bowl, beat the coconut oil or butter and sugar together until it is light and fluffy.
- Slowly beat in the eggs or egg replacement and vanilla extract until smooth.
- With the mixer on low or by hand, mix in the dry ingredients until combined. Don’t over-mix.
- Roll out 1/4 of the dough between two prices of parchment paper. Cut out shapes using your favorite cookie cutters, decorate and place them 1/2 inch away from each other on a lightly greased cookie sheet.
- Cook for about 8-10 minutes. The edges will be slightly brown, and the centers will look puffy.
- Let the snickerdoodles cool on the baking sheet for 5 minutes before you transfer them to a cooking rack.
Store in an airtight container. You can heat the cookies in the microwave for 12 seconds to get a freshly baked experience.
*Vegan Egg Replacement: They can be made vegan by substituting eggs for an egg replacement or 6 TBLS of chia or flax pudding. To make chia or flax pudding to replace 2 eggs, soak 2 TBLS of chia seeds in 5 TBLS of boiling water. Stir and let thicken for at least 10 minutes.
