Low-Fat 7-Ingredient Cut-Out Sugar Cookies

I love sugar cookies. They’re my favorite thing about the holidays! My family has been on a bit of a keto kick the past few years, so it was no problem using almond flour and lots of butter to create an amazing cookie! But things took a bit of a turn this year when I was asked to bake cookies for a family member who was following a low-fat diet. So I asked myself, how do you make a cookie recipe without any butter or oil? This recipe has been through many, MANY, trials, but this is by far the best one! Give it a try and let me know what you think!

Ingredients

-80g bananas (or apple sauce!)
-1 egg
-1/2 tsp vanilla
-2 tbsp milk (I use almond milk)
-180g flour (I use gluten-free oat flour)
-1/2 sugar (or low-carb granulated sugar equivalent)
-1 tsp baking powder

Steps

• 1. Preheat your oven to 350F. Measure out bananas and put them through a food processor to make sure they are well-mashed. 
• 2. Put them in a bowl or a stand mixer and add the egg and vanilla. Mix until combined.
• 3. Mix the flour, sugar, and baking powder together in a separate bowl. 
• 4. Add half the flour mixture and mix until just combined. The dough will appear very dry. 
• 5. Add 2 tablespoons of almond milk and mix until just combined. 
• 6. Add the rest of the flour and mix until just combined. It will appear very dry, but if you feel it is too dry, you can add a tablespoon more almond milk. 
• 7. Take out a large baking sheet and two sheets of parchment paper. Put one on the tray and set the other aside for a moment. 
• 8. Wet your hands with water and gather the dough together into a ball. Put the dough on the parchment paper and then put the other piece of parchment paper on top of it. Roll out the dough until it is about a quarter-inch thick. 
• 9. Leave covered with parchment paper and put the baking pan into the refrigerator. Let sit for at least an hour. 
• 10. Take the chilled dough out of the fridge and use cookie cutters to make shapes. 
• 11. Bake at 350 for 8-12 minutes, depending on your oven. 8 minutes will give you a slightly underbaked, doughier cookie, whereas 12 minutes will give you a crunchier cookie. Let cool on a cookie rack. 
• 12. Top with cinnamon sugar, icing, or just enjoy as is!

You can follow along with my baking process in the pictures below!