Sugar Cookies OMS style

Those of you who have followed my recipes will know that I am trying to eliminate as much refined sugar as possible. In this recipe I have used icing/powdered sugar which of course is a refined sugar. The main reason I used this was because I used this batch for my kids easter cookies. I needed them to work the first time round. I have eaten one or two, but I haven't gone crazy the way I normally would ;-)... promise! You could replace the icing sugar with coconut sugar or stevia sugar (though you should then reduce the amount slightly as it sweetens more than sugar. But it is Easter after all.. so this time I'm cheating a liiiitle ;-)!

Saturated fat wise though I am NOT cheating! One of these babies has about 0.15 g of saturated fat!!! Yeah, That pretty much rocks!!

 

Sugar Cookies OMS style
(makes approximately 50 cookies)

-3 dl gluten free flour
-1 tsp baking powder
-1/2 tsp salt

-2 1/2 dl icing sugar/powdered sugar
-2/3 dl Extra Virgin Olive Oil or Organic Extra virgin Rapeseed oil from a reputable source
-2/3 dl almond milk
-1 egg white
-1/2 tsp vanilla powder

-Extra flour for dusting



Sift together the flour, baking powder and salt. In a separate bowl mix the remaining ingredients till slightly frothy. start sifting the dry mixture into the wet one to eventually make a pliable dough. it should still be sliiightly wet. Then let it rest in the fridge for 20 min till you have prepped the rest of your ingredients. Set your oven to 175 Celsius and bring out your roling pin and desired cookiecutter (the cookies hold their shape beautifully). Once you have rolled them out (rather slightly to thick than to thin... I think I will make them a lot thicker next time) place them on a baking tray and bake for about 7 min. They do not turn golden brown the way normal cookies do so make sure not to wait to long. 7 min was the MAX I waited. then bring out and cool on a cooling rack.

Good luck!
-Josefine