Ah, sugar cookies. The memories I hold in my heart to soft, chewy sugar cookies is amazing. My mother used to love to make them on a cold, wintery day. The oven being on would warm our home, and the smell would be amazing! Munching on two, three, or even four of them was not unheard of. Stealing a fifth or sixth while Mom wasn’t watching often happened as well.
I have a love/hate relationship with sugar. I love the flavor, my body hates what it does to me. As a result, I need to really watch how much sugar I take in. Especially with treats. That means that I had to revamp my mom’s famous soft and chewy sugar cookie recipe to lessen the amount of refined sugar and flour in it.
CocoMonkey is a great sugar substitute as it’s organic inulin. (you can get that here) Inulin has a mild sweet flavor and is considered a “prebiotic” fiber that normal flora in the intestinal tract can break down and use for food. It is often added to yogurt and kefir as well as other probiotic foods. This means it’s far healthier for you than regular sugar. The flavor is mild and doesn’t leave an “aftertaste” like some sugar substitutes do.
I used whole wheat flour in this recipe, to help reduce the amount of refined ingredients. Fresh milled wheat, on a pastry setting is best for this, if you can. Otherwise, just use the best whole wheat flour you can find. I also won’t tell on you if you use white flour, honest.
2 cups whole wheat flour
1/2 tsp. Baking powder
1/4 tsp. Salt
10 Tbsp. Butter, softened
2/3 cup sugar (regular sugar)
1 egg plus 1 yolk, room temp.
1 tsp. Vanilla extract
2/3 cup Wilderness Family Natural’s CocoMonkey
2 Tablespoons Coco Monkey for dusting, if desired
- Combine flour baking powder and salt in a bowl.
- In a separate bowl beat the butter on medium high until fluffy.
- Add sugar and beat for 3 minutes.
- Add egg the yolk and vanilla beating well between each.
- Add cocomonkey and beat until combined.
- Reduce speed to low and slowly add dry ingredients beating until clumpy. Use a spatula to finish mixing.
Divide dough into and shape each half into a 6 inch log. Cover in plastic wrap and chill for 2 hours.
- Preheat the oven to 350 degrees.
- Cut logs into 1/4 inch slices.
- Press one side of the cookie into cocomonkey, if desired, then place sugar side up on parchment paper lined sheet.
- Leave 1-inch between cookies
Bake for 10 minutes until pale gold and just slightly underdone. Remove from the oven and let rest for 1 minute on the baking sheet before you transfer to wire rack to cool.
What is your favorite sugar cookie recipe? Will you try cocomonkey instead of sugar next time? Be sure to pin this for later!