An entire day devoted to the glory of cookies?
I love cookies. Chocolate Chip or Sugar in particular.
How about you?

You will be baking some cookies or indulging in some way during this holiday season, no doubt.

The trick is to be informed and to make good choices.

When I first started to crowd glutinous flours out of my preferred ingredients and replace them with more nutritious flours, one of the things I thought I would miss the most was cookies.

Well, no need to miss out on all the joy cookies bring with a recipe re-worked to include not only gluten free flour but coconut sugar.

Coconut sugar has many health benefits, the first being that it is considered a natural sweetener. It has a glycemic index of 35, which is considered a low glycemic food. It contains B vitamins, a high mineral content (potassium, magnesium, zinc, iron) and also contains glutamine. An amino acid which aids in the body’s biosynthesis of proteins.

Coconut sugar can be substituted for white or brown sugar in a recipe. Remember that it has a brown sugar type taste, so you will want to use it in recipes in which you could interchange white or brown sugar.
Use coconut sugar on a 1:1 basis in recipes. For every one cup of white or brown sugar in a recipe, use one cup of coconut sugar.

Coconut sugar is more coarse and darker in color than white sugar, so if the recipe calls for creaming the butter and sugar, the recipe will have a speckled look to it after baking and may appear more porous. I have used a coffee grinder to make the coconut sugar finer and that works if you want to avoid the speckles.

I have taken these low sugar, gluten free cookies to many events and people would not have known the difference unless I told them, which I always did, after they told me how delicious they were.

So go ahead and enjoy a cookie or two and share the rest. Of course, there is no substitute for moderation.

Sugar Cookies


1 cup softened Organic Pastured Butter
1-1/4 cup Organic Coconut Sugar
1 Organic Pastured Egg
1 tsp Organic Alcohol-Free Vanilla Extract
2-3/4 cup Gluten Free 1-to-1 Baking Flour (I use Bob’s Red Mills brand)
1 tsp Aluminum Free Baking Powder
1/4 tsp Salt


In a small bowl, combine the Gluten Free 1-to-1 Baking Flour, baking powder, and salt; set aside.
In a larger bowl, mix butter and sugar until combined. Add egg and vanilla extract and mix until thoroughly combined then add flour mixture a little at a time until it is completely mixed with the wet ingredients.
Shape dough into a ball then wrap it in plastic wrap and chill for about an hour. Preheat oven to 325°F. Line baking sheets with parchment paper.
Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart. If necessary, chill dough for 20 – 30 minutes after rolling and before cutting out cookies. Cold dough will hold its shape better and not be too sticky.
Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking to ensure even baking.
Let cool completely (about 30 minutes) then enjoy.