Perfect Sugar Cookie (No Eggs)

Ingredients

• 1.5 cups finely ground oat flour
• 1/2 cup grass-fed butter or refined coconut oil
• 1/3 cup erythritol or powdered monk fruit
• 1 tablespoon flax meal mixed with 3 tablespoons warm water
• 1/2 teaspoon pure almond extract
• 1/2 teaspoon baking powder
• a pinch of salt

Directions

1. 1

   Prepare your 'flax egg' first: Mix 1 tbsp of flax meal with 3 tbsp of warm water in a small ramekin. Let it sit for at least 5-7 minutes until it becomes thick and gelatinous.

2. 2

   Preheat your oven to 350°F (175°C) and prepare a flat baking surface with parchment paper.

3. 3

   In a large bowl, cream the softened butter and the sweetener together using a hand mixer. It should be pale and fluffy to ensure a light cookie texture.

4. 4

   Add the flax egg and the almond extract to the butter mixture and beat until well incorporated.

5. 5

   In a separate bowl, whisk the oat flour, baking powder, and salt. Ensure there are no lumps in the oat flour for a smooth dough.

6. 6

   Gradually fold the dry ingredients into the wet mixture. Use a spatula to press the dough together until it forms a cohesive, non-sticky ball.

7. 7

   Wrap the dough in plastic wrap and chill it in the fridge for about 15 minutes. This makes it much easier to handle without using extra flour.

8. 8

   Roll the dough out to about 1/4 inch thickness on a lightly floured surface or between two sheets of parchment paper.

9. 9

   Use your favorite cookie cutters to cut into shapes. Gently transfer the shapes to the baking sheet.

10. 10

    🔟 Bake for 8–10 minutes. The cookies should look set but not brown. Let them cool completely on the sheet; they are fragile while warm but firm up perfectly as they cool.