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!