When Christmas starts to creep up in the calendar, and it's time to start thinking about leaving a treat for Santa, what's a diabetic child (or adult) to do? Luckily, there are some amazing products on the market now that will allow any enterprising cook to make some pretty fabulous treats that won't spike blood sugar through the roof. These cookies look exactly like their sugary cousins, but the only carbs to count are in the flour. I'm sure even Santa appreciates the sugar break.
Sugar-Free Gluten-Free Sugar Cookies with Sugar-Free Cream Cheese Frosting
Adapted from Sugar Free Mom blog
1 cup (2 sticks) unsalted butter, softened
4 tablespoons spoonable Truvia
1 teaspoon vanilla extract
2 large eggs
2½ cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Preheat oven to 350°F.
In a stand mixer combine butter, Truvia, and vanilla extract. Beat on medium speed for 3 minutes. Beat in eggs until well blended. Whisk together flour, baking soda, baking powder, and salt. Reduce mixer speed to low and gradually add flour mixture.
Using a tablespoon, roll into balls, flatten and bake 10 minutes on a parchment lined baking sheet. To make cut out shapes spread dough between two pieces of plastic wrap, roll to 1/4 inch thickness and use cookie cutters to shape.
Bake on parchment lined baking sheet for 10 minutes.
Makes about 48 cookies
Sugar-Free Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 tablespoons plus 1 teaspoon spoonable Truvia
½ teaspoon vanilla bean paste
Half-and-half, as needed
Combine cream cheese, butter, Truvia, and vanilla bean paste in a mixer and beat until light and fluffy. Add half-and-half as needed to thin the mixture to a spreadable consistency.