As I shared my life changes from this last year,

I explained that I've been on a new journey of

eating very few refined processed carbohydrates

and eating much more whole unprocessed foods.

I've been experimenting with grain free baking

for several months....and have been wanting to come up

with a grain free version of my sugar cookie recipe.

Before I share the recipe,

I think it would be good to answer some anticipated questions.

Is Grain Free the same as Gluten Free?

Gluten is a protein found in wheat, barley, and rye.

For a list of gluten-containing grains as well

as gluten-free grains, see this article from the Mayo Clinic.

Eating gluten free means to rid your diet of gluten-based foods.

A gluten free diet is not always grain free

since there are gluten-free grains like oats, corn, & rice.

Grain free eating involves eliminating all grains,

including those that are gluten free.

Thus a grain free diet is always gluten free.

Why eat a Grain Free diet?

For those with Celiac disease,

a gluten free diet is essential to control

the disease's symptoms and prevent its complications.

But through lots of research and history,

it has been found that eating less carbohydrates....

in particular grains,

is very beneficial to one's health.

Wheat Belly by William Davis, M.D.

shares some eye-opening information about

the genetically modified wheat/grains we now eat in our country

and how they are adversely affecting our health.

I am certainly not an expert on this,

but from my own experience.....

eliminating grains from my diet and

incorporating whole foods including

fruits, vegetables, meats, fish, nuts, seeds,

and grain free "breads" has

transformed my health and allows me

to live life to the fullest....

feeling better than I have in 30 years!

Is this Grain-Free Cookie low in fat and sugar,

making it viable for my low-fat, sugar-free diet?

No! This Grain Free Sugar Cookie recipe is

NOT low in fat and contains sugar.

It is not meant for someone who is on a low-fat/ sugar-free diet.

I created this recipe to fulfill a need I had in eating grain free.

I wanted to be able to make and decorate a sugar cookie

that I could consume on rare special occasions.

This cookie recipe is very high in fat....which I personally do not think

is a problem because we need healthy fats in our diets.

However, it is not something you should consume

on a regular basis (even if you are eating gluten/grain free),

since it does contain a considerable amount of fat and sugar.

Again, this type sweet treat should be consumed on a

rare special occasion to satisfy a "sweet tooth".

Is this cookie similar to your

white refined wheat flour-based cookie recipe?

No, this cookie is very different from my

original cookie recipe I posted here on my blog.

The grain free version contains most of the same

ingredients as before, but the white refined wheat flour

is replaced by almond flour, coconut flour,

arrowroot flour, and unflavored gelatin powder.

The appearance, texture, consistency, and taste are completely different.

The cookie is dense, chewy, nutty and robust

with a different "tenderness" than my regular recipe.

These cookies will provide a very different

eating experience from a normal grain-based cookie.

Will this cookie recipe cost the same to make

as a regular grain-based cookie?

No.....it is much more expensive.

You have to use several unique ingredients for this recipe.

I am adding links to the unusual ingredients

so you will know where I purchased them.

________________________________________

So.....let's get to the recipe. :)

Cookie Crazie's Grain Free Sugar Cookies

1 stick butter

1/2 cup sugar *

1 egg *

1/4 cup sour cream

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1-1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon arrowroot powder

2 tablespoons coconut flour

1/2 teaspoon unflavored gelatin

4 cups almond meal**

Cream butter and sugar. Beat in egg and sour cream.

Blend in dry ingredients. Preheat oven to 325 degrees.

Using parchment paper above and below the dough,

roll dough to desired thickness. (photo below) Freeze dough for at least 30 minutes. Cut into shapes. Place cookies on un-greased cookie sheet. Bake approx 20 minutes (longer for crispier cookies). This recipe yields approximately 24 small/medium cookies.

* I use as many organic products as I can find, including

organic evaporated cane juice sugar and organic cage free eggs.

**I purchase my almond meal locally from Trader Joe's for $3.99 per pound

(One pound bag = 4 cups). The least expensive I could find online

was HERE at $7.58 per pound.

***Check out the SHOP tab on this site for links to
many of these grain free specific ingredients.