Why Gelatin? Gelatin helps replace that fact that there is not gluten in this recipes and acts as a binder.
Why Psyllium Husk Powder? Again, this acts as a binder in the recipe and helps create a cookie that doesn’t break apart.
Sweetener: In this recipe I used 1/2 cup Lakanto Sweetener (gold or white) as well as a 1/2 tsp PURE monk fruit extract. I avoid using too much alternative sweetener in a recipe like ethryitol. But you also need so little of the pure monk fruit that I figure a mix of the two is best. You can use what you’d like, but your cookies could turn out a little different (I can’t imagine by much).
100% Monk Fruit Extract is the healthiest options as an alternative sweetener. It’s great for diabetics, curbs cancer, and has anti-inflammatory properties. But it’s also VERY concentrated being roughly 200 times sweeter than regular sugar. Many products (like Lakanto) dilute it with ethryitol so you have more of a 1:1 conversion to regular sugar. You can buy the pure stuff, but it will take some math to figure out the conversion to regular sugar. With the monk fruit sweetener I bought, 1/64 of monk fruit powder equals 1 teaspoon regular sugar. So, I came up with the following conversions . . .
3 tsp monk fruit = 4 cups sugar
1 tbs monk fruit = 4 cups sugar
1.5 tsp monk fruit = 2 cup sugar
1 tsp monk fruit = just under 1.5 cups sugar
1/2 tsp monk fruit = generous 1/2 cup sugar
*Just note that if pure monk fruit is something you want to try. A little goes a long way. The pouch of powder will be surprisingly small but contains 300 servings!
Sugar Free, Gluten Free Sugar Cookies (doesn't break apart, soft)
Ingredients
- 1.5 cups All Purpose Gluten Free Flour
- 1/2 cup Almond Flour
- 1/2 cup Butter (I use organic/grass fed)
- 2 eggs (I use pasture raised)
- 1/2-1 cup Sweetener Of Choice *see note above
- 1 teaspoon Vanilla
- 1/4 teaspoon Salt (I use Pink Himalayan)
- 1 teaspoon Phyllium Husk Powder
- 1 packet Knox Plain Gelatin (about 1 tablespoon)
- Sugar Free Sprinkles or Frosting (optional)
Instructions
- First melt you butter whether it be in a microwave or on the stove top. I use my metal mixing bowl and heat it on low on the stove top.
- Next pour you butter in a mixing bowl and add your sweetener, salt, vanilla, almond flour, psyllium husk powder. Mix and then add your eggs and gelatin. Be sure the sprinkle gelatin over the whole top or you might get clumping if you dump it in one spot.
- After ingredients are mixed you can add your gluten free flour about a half cup at a time until it's all mixed in and your ball of dough is formed.
- At this point you can either roll out the dough and cut out fun shapes, or just make little balls and flatten them out on your baking sheet. For rolling it out I'd recommend sandwiching your dough between two sheets of parchment paper and rolling it out. This prevents sticking and doesn't add unnecessary flour.
- Bake at 350°F for 10-12 minutes or until bottoms are just barely starting to brown. Enjoy warm or allow to cool all the way. I like to store them in the fridge. But they don't last long before getting eaten!
