SCD Cut-Out Cookies

Ingredients

½ cup very soft butter

½ cup honey

1 egg, lightly beaten

¼ tsp salt

1 tsp baking soda

3½ cups blanched almond flour

Additional almond flour as needed for rolling pin and cutting surface.

1½ tsp ginger (spice for ginger cookies)

½ tsp cloves (spice for ginger cookies)

1 tsp cinnamon (spice for ginger cookies)

1½ tsp nutmeg (spice for "sugar" cookies)

112 grams very soft butter

120 ml (170 grams) honey

1 egg, lightly beaten

¼ tsp (1.25 ml) salt

1 tsp (5 ml) baking soda

350 grams blanched almond flour

Additional almond flour as needed for rolling pin and cutting surface.

1½ tsp (7.5 ml) ginger (spice for ginger cookies)

½ tsp (2.5 ml) cloves (spice for ginger cookies)

1 tsp (5 ml) cinnamon (spice for ginger cookies)

1½ tsp (7.5 ml) nutmeg (spice for "sugar" cookies)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Cream together butter and honey.
Add lightly beaten egg, salt, baking soda and the spices (ginger, cloves and cinnamon for ginger cookies; nutmeg for "sugar cookies").
Add the almond flour and stir until well combined.
Divide dough in half and scrape/dump onto two large sheets of plastic wrap. By lifting the sides of the wrap, form the dough globs into balls.
Fold the sides of the wrap loosely over the dough and press it down into a flat patty roughly 1/2" thick. Refrigerate dough 1 hour or more.
Preheat oven to 325°F (163°C).
Flour both sides of one of the dough patties with almond flour.
Lightly flour counter top or wooden pastry board too.
Roll out to a thickness of ¼-inch (0.6-cm) using additional almond flour as needed to prevent dough from sticking to rolling pin and board. You may need to lift dough while rolling and dust a little more almond flour underneath to prevent it from totally sticking to the work surface. A little sticking may be unavoidable.
Cut dough with cookie cutters that have been dipped in the almond flour.
With a spatula (silicone works the best), transfer the cut-outs carefully to a cookie sheet that has been lined with parchment paper.
Place cookies 1" apart.
Gather dough scraps into a ball and reroll.
If dough becomes too warm, it may be returned to the refrigerator until workable.
Repeat with other dough patty.
Combine scraps from both patties and continue to roll out and cut until finished.
Bake cookies one sheet at a time for 7-10 minutes at 325°F (163°C). They are done when they are lightly browned at tips and edges.
When firm enough to handle, remove to cooling racks with spatula.
Turn oven off and let cookies cool completely. Save parchment paper.
To crisp the cookies: Preheat oven to 170°F (77°C).
Arrange cookies on parchment paper lined cookie sheets (you can use the same ones).
Bake for 1 hour and then turn off the oven.
Let the cookies cool in the oven. When the oven is cool, the cookies will be crisp.
Store them in an airtight container for up to two weeks.
If cookies loose their crispness you can "recrisp" them by putting them back in a 170°F (77°C) oven for 15 minutes, letting them cool in the oven as before.

Nutritional Info

Storage

Notes

For IBD-AID, the phase will depend on whether the cookies are soft or crisp. Soft cookies are IBD-AID Phase II; crisp cookies are IBD-AID Phase III. The Holidays just aren't the Holidays without cut-out cookies! For over 30 years I've dedicated a day each December, to making them. I came up with this delicious SCD version of a family favorite, substituting compliant ingredients for the sugar and wheat flour. I've included variations for both a nutmeg "sugar cookie", and a gingerbread version. There's no need to frost these tender and crisp delicacies.

This recipe was originally published in

Used with permission from

SCD Recipe