Happy Friday Everyone!
I usually make sugar cookies to give as gifts to everyone during the holidays, but this year I had to mix it up. I wanted to make cookies for my grandparents, and my grandma doesn’t eat meat (including eggs) and my grandpa can’t have sugar, so I decided to try and make eggless sugar free cookies. They loved them so I wanted to share my recipe with all of you!
Hope you enjoy!
ps. I still prefer my sugar cookies recipe over this one, the constancy is in my opinion better, but this is a good alternative version.
Eggless Sugar free cookies
(makes about 25-28 cookies)
- 2 1/2 cups of all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup coconut oil (soft otherwise it won’t mix very well)
- 1/4 cup unsweetened almond milk (room temp)
- 2 tsp vanilla extract
- 1/2 cup Agave (you can add a little more if you want your cookies to be sweeter, I would say this recipe is semi-sweet)
Step 1: Combine all of the ingredients.
Step 2: Wrap your dough in some wax paper or plastic wrap and place your dough in the fridge for at least an hour (this will harden your dough up a bit so it will be easier to roll out)
OR: Roll the dough into log then place in the plastic wrap to do a slice and bake style cookie instead. For the slice and bake chill the dough for about an hour or longer.
Step 3: preheat oven to 350 degrees.
Step 4: Line two baking sheets with parchment paper.
Step 5: Roll out your dough not too thin and cut out your shapes. (which is what I did) and place onto the parchment paper un-greased
OR: Slice the log dough into about 1/8 in rounds and place onto the parchment paper un-greased.
Step 6: Bake your cookies for about 20 minutes or until golden brown around the edges. Make sure you watch your cookies.
Let your cookies cool and voila!
Just sprinkle on the lawn or doorstep at night,
The moon will make it sparkle bright!
As Santa’s raindeer fly and roam
This will guide them to your home!!! -unknown
I love Champagne so here is a holiday twist to one of my favorite drinks
The Poinsettia Mimosa
Gingerbread Cookie Recipe
I love sugar cookies!! But sometimes when you buy them they are either too sweet, or dry. So I decided to try and make my own. And I finally found the perfect recipe!! Sugar cookies are perfect for every holiday and with Valentine’s Day coming up I figure this is the best time to share my recipe for those of you who like to bake or who want to try something new for Valentines!
I also wanted to share some of my photos from the Christmas Holiday Cookies I made. I know it’s a little late but better late than never I guess….haha.
It takes a bit of work, but I promise everyone will enjoy them!
- 4 3/4 Cup of Flour
- 1 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 1 Cup Margarine
- 3 Eggs
- 1 1/2 Cup of Sugar
- 1 1/2 tsp Vanilla Extract
- Mix together the dry ingredients (flour, baking powder, and salt) Set aside
- Beat the margarine and sugar together until fluffy
- Beat in eggs
- Fold in Valilla Extract
- Stir flour into the mixture slowly (I find it best and easier to do a little bit at a time)
- Chill overnight (if you don’t have time for that chill at least 3-4 hours, but overnight is best)
- Roll out dough and have fun!!
Bake at 350 degrees in a pre-heated over for about 8-10 minutes. Times may vary slightly depending on your oven so make sure you watch your cookies.
Once they cool, decorate and enjoy!!
Granola Chocolate Chip Cookies
makes 15-20 cookies
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 1/4 cups chocolate chips
optional: 1- 2 tablespoons milk, if dough is crumbly
Preheat oven to 375.
Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.