Looking for a cookie recipe that is somewhat healthier than your average buttery sugar cookies is a struggle. The other common problem with healthier versions is the list of either expensive or not easily available products. So I made my own recipe for refined-sugar-free cookies which can be easily modified to be vegan. And the cookies are actually not that bad for you (and my boyfriend really enjoyed them). The ingredients are quite cheap (coconut oil being probably the most expensive) and you can get most of them in your local grocery store if you don’t have them in your cupboard already. The recipe calls for oat flour, which I do myself by simply grinding some rolled oats in a food processor. You can sift them and use only the fine stuff (which resembles plain flour), however, I used both fine and coarse crumbs – they add some great texture and these tiny light specs.
My cookies turned out to be not as red as I wished because I was too stubborn to ditch my leftover liquid food colouring. I really recommend using gel or paste colourings – they will give you deep red colour. I suggest this one by Wilton or, if you are a passionate baker, a set from AmeriColor. Note: Gel food colouring is more concentrated than the liquid one, hence, you may need to add ½ – 1 teaspoon of water to bring the cookie dough together.
Lastly, my icing turned out to be a disaster – it was too runny and smudged on the cookies. I am guessing that royal icing would be ideal, but it contains lots of icing sugar (this sugar-free icing sugar would probably be a way to go!). Anyway, I didn’t develop any healthified cookie icing recipes yet, so your suggestions are very welcome!
Check out other recipes for cut out cookies – both delicious and nutritious (a heart-shaped cutter and red food colouring are recommended :))
- Almond Flour Cut Out “Sugar” Cookies (Diary/Egg/Grain Free, Paleo)
- Grain Free Sugar Cookies
- Organic Coconut Flour Cut Out Cookies
- Healthy Cut Out Sugar Cookies (Grain Free & Sugar Free)
Red velvet cut-out cookies
- 1 ½ cup oat flour
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 3 tbsp coconut oil
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- a pinch of salt
- a few drops of red gel food colouring
- Mix all dry ingredients in a bowl – oat flour, baking powder and cocoa powder.
- Melt coconut oil and honey in a microwave (if set). Add vanilla extract and food colouring and mix until combined.
- Add wet ingredients to dry mixture and stir with a wooden spoon until a soft ball of dough is created. It shouldn’t stick to your hands, but it will be soft. If it is sticky – add more flour, if it is too dry – add ½ teaspoon of water at a time until you reach the desired consistency.
- Wrap the dough in a cling film and place in a fridge for 30 min – 1 hr.
- Dust the worktop with some oat flour and roll out your dough to about ¼ cm thickness and cut out the shapes using a cookie cutter. Peel off the rest of the cookie dough and roll out again, cut more cookies until you use the whole dough.
- Place the cookies on a baking tray lined with parchment paper and place in a fridge for 30 minutes.
- Bake at 175°C/350°F/Gas mark 4 for 8 – 9 minutes. Cookies should be set, but still soft to touch. Place on a wire rack to cool.
- If desired, ice the cookies using your favourite cookie icing.