I needed the cookies to be dairy-free. That meant no butter! How was I going to make sugar cookies with no butter? I discovered that I can can replace butter with oils in cookies. I found some people replace the butter with Canola Oil or Palm Shortening. I chose to replace the butter with Coconut Oil. Some recipes call for milk, however this recipe does not.
I also needed the cookies to be gluten-free. I had used Pamela's Gluten-Free Flour before, but couldn't find any in the stores in my area. I did find Bob's Red Mill All Purpose Gluten-Free Flour though and it worked great with these cookies.
Finally, I can not eat refined sugars. I chose to replace my table sugar with Xylitol. I love Xylitol. It taste similar to sugar, except better. It is just as sweet as sugar, but the taste is more defined. Also, there is no bitter after-taste like with refined sugar and its consistency is similar to table sugar. Xylitol has about 40% fewer calories and 75% fewer carbohydrates than sugar. It also fights tooth-decay and is great for diabetics. My favorite thing about this product though is that it is natural. It is found in fibrous plants and vegetables and even in our bodies. So, a couple weeks ago we started using Xylitol. I found it online and in our health food store.
So saying all this, here is the recipe I made for our Sugar Cookies. I let my extended family try them and they loved them as well. Hope you enjoy!
Gluten-Free & Dairy-Free Sugar Cookies Made With Xylitol
Baking Powder 2 Teaspoons
Salt 1/2 Teaspoon
Gluten-Free All Purpose Flour 2 cups
Xylitol 3/4 cup
Vanilla 2 Teaspoons
Water 2 Teaspoons
Coconut Oil 2/3 Cup
First mix the dry ingredients in a bowl. Then make a well in the middle of the dry ingredients. Next add the wet ingredients in the well. Mix the wet ingredients in the well. Then mix the dry and wet ingredient together thoroughly. Drop teaspoon size cookie dough on a greased cookie sheet. Flatten the tops of the cookies if desired. Cook for 6-10 minutes on 400 degree Fahrenheit.