Sugarless Sugar Cookies

Ingredients


Dry Ingredients

  • 2 1/4 cups GF oat flour
  • 1 cup ground golden flax seeds
  • 1/2 cup white bean flour
  • 2 Tablespoons acacia fiber
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon powdered stevia

Wet Ingredients

  • 1 cup organic virgin coconut oil
  • 3/4 cup pureed pear (with skin)
  • 6 organic unsulphured Turkish apricots
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Makes about 60 heart cookies of various sizes
Directions:

  1. Thoroughly mix all the dry ingredients together, except for the baking soda and cream of tartar.  Ensure there are no lumps.
  2. In a Vitamix or food processor, blend wet ingredients together.  Blending will work best with coconut oil that is warm.
  3. Combine wet and dry ingredients.  Thoroughly mix.
  4. Add baking soda and cream of tartar into the dough.  Thoroughly mix.
  5. Refrigerate dough for at least two hours.  Dough can be refrigerated up to 24 hours.  Depending on how long dough is refrigerated, it may need to sit at room temperature for a little bit prior to rolling.
  6. Preheat oven to 375°F.
  7. Before rolling dough with a rolling pin, work it into a ball with your hands.  Roll dough about 1/4 inch thick onto an oat floured working surface, and cut into desired shapes.
  8. Carefully transfer cookie cut outs to a parchment paper lined cookie sheet.
  9. Bake at 375°F for 7-9 minutes.  Let cool on cookie sheet for a few minutes prior to transfer.
  10. Cookies are very fragile when hot.  After they are cooled to room temperature, refrigerate for at least two hours prior to frosting them.  Store frosted cookies in the refrigerator.

https://www.archerfriendly.com/2013/02/i-heart-sugarless-sugar-cookies