Skinny on Sugar Part 6

I couldn't end the series on sugar without a recipe or two.  Enjoy!

Click here for Part 1, Part 2 , Part 3, Part 4, Part 5,

  ***As a reminder, I am not a doctor, dietitian or nutritionist.  However, I did have a nutritionist look it over for accuracy.  Always consult with a medical professional before changing or modifying your diet

Chocolate Chip Cookies Gluten Free

Adapted from my original recipe

 

1 ½ cup Earth Balance Soy Free Butter (room temperature)

3 eggs or 4 ½ tsp Ener G Egg Replacer

1 cup +1 TBSP Palm Sugar

1 cup + 1 TBSP evaporated cane sugar (or use palm sugar here as well, with a couple drops of stevia)

1 ½ tsp Frontier vanilla or Simply Organic

4 tsp. guar gum or Xanthum gum

1/2 tsp. sea salt

1 ½ Bob’s Red Mill baking soda
3 cups plus 6 TBSP GF flour (preferably Hagmann's GF or featherlight blends)

1 bag of Enjoy Life Chocolate Chips

Preheat oven to 350 degrees

Mix together butter and sugars until incorporated.  Add egg replacer.  Don’t over beat, just mix until blended.  Add in vanilla.  Gradually add salt, guar gum and baking soda.  Add flour one cup at a time.  Lastly add in chocolate chips. 

Roll balls of dough, placing them about 2 inches apart. 

Bake 10-12 minutes.

 

Sugar Cookie Coolios

1 cup Earth Balance Soy Free

1 cup powdered xylitol (make sure to sift this to get lumps out)

2 cups GF flour blend (I used Hagman’s)

1 tsp baking powder

1 egg or egg replacer

1 ½ tsp. vanilla

2 tsp. guar gum

Preheat oven to 350 degrees

Beat dry ingredients with egg, then add in vanilla.  Cream butter/alternative and add to dough.  Roll dough into 1 inch balls.  Flatten with tines of a fork.  Bake 10-12 minutes until light brown.  If not avoiding all sugar, lightly dust cookies with turbinado sugar (or similar type sugar)  before baking. 

Makes 36 cookies