Coconut Sugar Cookies

I am going to be perfectly honest. Despite there being three Diabetics in our house, I am not good at low carb baking. I am pretty darn good at guesstimating carbs just by knowing what I used to make things, but I don’t usually bother doing proper calculations, unless I’m serving to other T1Ds. We have tried all the different sweeteners and flours, but if I want a chocolate chip cookie, I am making a real chocolate chip cookie and bolusing for it instead of eating a few wannabe chocolate chip cookies.

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That being said, I do love using coconut sugar instead of sugar for more than one reason. It tastes amazing, replaces sugar perfectly (it’s like a cross between sugar and brown sugar and it’s easy to find in fair trade varieties), and it is much kinder on all of our blood sugars. The only time I exclusively use sweetener is in my homemade whipped cream (I prefer using a powdered stevia variety for that) and when I make my own Oat Milk (I use Agave, Coconut Nectar, Date or Pomegranate Syrup).

This is adapted from an old family recipe. My younger sister’s elementary school best friend’s mom (that’s a mouthful), used to make these delicious sugar cookies alllll the time. This is basically her recipe, I just sub the granulated sugar for coconut sugar and cut the recipe in half because the recipe makes A LOT.

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Ingredients

  • 3/4 cup coconut sugar

  • 1/2 cup softened or melted butter (coconut oil works perfectly too)

  • 1 egg

  • 1 tsp vanilla extract

  • 1/4 tsp salt (if you’re using salted butter, drop it down to a pinch)

  • 1 3/4 cup all purpose flour

Directions

Cream butter and sugar together until thoroughly mixed, about 2 minutes. Beat in egg and vanilla for an additional minute. Add in dry ingredients being careful not to over mix. Chill dough for at least 1/2 an hour. Preheat oven to 350 degrees before rolling out your dough to about 1/4 inch thickness and cutting out your shapes. Bake for 6 minutes. You want them to still be soft when you take them out. They are slightly crispy on the outside but really soft on the inside. Keep in mind, my cookie cutters were pretty small so you’ll have to see how many cookies you get out of your recipe and adjust the carbs accordingly.

Saira Gallo1 Comment