Perfectly crisp cut-out cookies with the flavor of chai and spiced icing are made with almond and millet flours, French butter and no sugar. Get the recipe!
Delicious chai spices and ingredients from Dr. Gundry's YES list, give these sugarless cookies the Lectin Free Gourmet stamp of approval. You'll want to make these for your Christmas cookie swap, or feature them on your holiday dessert tray. They're that good!
Every Christmas season when I was a little girl, my mom and I would attend a holiday cookie party in our neighborhood. The purpose of the party was to give and get cookies. We would bring home a variety of delicious holiday cookies without having to make each different batch ourselves. We always shared spritz cookies made with our cookies press. And I really enjoyed taking home the Russian tea cakes and iced sugar cookies.
I do have a wonderful recipe for LFG spritz cookies that you should definitely try if you have a cookie press. And my chai spiced iced "sugar" cookies will certainly be a well-coveted addition to your cookie swap parties. Or just make them to grace your holiday table.
To get the authentic sugar cookie taste, I use cream of tartar. It gives the cookies that distinct must-have tang. Additionally, a their rich sweetness comes from Lakanto Golden Monk Fruit sweetener. In addition to being just-right sweet without aftertaste, this sweetener has an additional layer of warmth that is perfect for these chai spice cookies.
Let's make these!
LFG Chai Spice "Sugar" Cookies
1/4 C French Butter
1/4 C Red Palm Shortening
1/3 C Lakanto Golden Monk Fruit Sweetener
1 t Pure Stevia Extract Granules
1 T Raw Local Honey
1 Organic Pastured Egg
1/2 t Vanilla Extract
1/2 t Almond Extract
1/2 t Orange Blossom Water
1/2 C Blanched Almond Flour
1/2 C Millet Flour
2 T Tapioca Flour
1 t Cream of Tartar
1/4 t Salt
1/2 t Cardamom
1/2 t Cinnamon
1/2 t Ginger
1/2 t Nutmeg
LFG Chai Spice Icing
1/3 C Confectioners Erythritol
4 t Aroy-D Coconut Milk
1/4 t Coconut Oil
1/4 t Vanilla Extract
1/8 t Cardamom
1/8 t Cinnamon
1/8 t Ginger
1/8 t Nutmeg
Ground Cloves for Decorative Sprinkles
Step 1: Cream Together Fats and Sweeteners
Preheat oven to 350 degrees F. In a medium bowl, cream butter, shortening, monk fruit, stevia and honey with an electric hand mixer until very well blended and creamy.
Step 2: Add Egg and Extracts
To the creamed mixture, add egg, vanilla and almond extracts, and orange blossom water. Mix until very creamy.
Step 3: Add Dry Ingredients
in a separate small bowl, whisk together flours, cream of tartar, salt and spices. With mixer on low, gradually add the dry mixture to the creamed mixture. Mix until well incorporated.
Step 4: Chill Dough
Form a ball with the dough and wrap in plastic. Chill in freezer for 10 minutes.
Step 5: Roll and Bake
Divide the dough into two equal parts. On two sheets of parchment paper, roll the dough out to about 1/4 inch thick. With your favorite cookie cutter, cut out cookie shapes. With a knife, lift off the dough in the negative space. Re-roll the leftover dough and cut out remaining cookies. Lift or slide the parchment sheets with cut-out cookies onto cookies sheets. Bake for 8 - 10 minutes until slightly golden brown around edges.
Step 6: Cool and Ice Cookies
While cookies cool completely, whisk together powdered erythritol, milk, oil, cardamom, cinnamon, ginger, and nutmeg in a small bowl until smooth. Icing should be thin enough to run off the whisk, but thick enough to form "ribbons" in the bowl for a few seconds before melting into the icing. With a butter knife, ice each cooking, then sprinkle with a pinch of clove.
ENJOY with a delicious holiday drink!