Grain-Free Sugar Cookies and Raspberry White Chocolate Ganache

 

For Valentine's Day, I made these grain-free sugar cookies from Eat Yourself Skinny, and they were fantastic! We really couldn’t tell there was anything unusual about them, and they were just as delicious as they looked. I made some of them dipped in the recommended white chocolate glaze, which had an okay consistency, but then I also made a half-batch of raspberry white chocolate ganache from an Instagram account that no longer exists (for the record, the user was about.fig.and.thyme from Waterloo, Ontario, in 2021). Good thing I had a screenshot! The full recipe is below, and it was glorious. I froze the leftovers and put them in my kids’ lunchboxes once in a while. 

For the grain-free sugar cookies 

2 cups almond flour 

½ cup coconut flour 

½ tsp. baking soda 

½ tsp. salt 

½ cup lactose-free butter, softened to room temperature 

¼ cup coconut oil, melted and cooled 

¼ cup sugar 

¼ cup baking Stevia (I used monkfruit sugar; regular sugar will work too) 

1 egg 

1 ½ tsp. vanilla extract 

In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt; set aside. 

In the bowl of your stand mixer (or you could use a hand mixer), cream together butter, coconut oil, sugar and Stevia. Then add the egg and vanilla, mixing until combined. 

While the mixer is still running, slowly add the flour mixture to the creamed ingredients, a cupful at a time, until all combined. 

Form the dough into a ball and wrap with plastic wrap. Chill the dough in the fridge for at least one hour, but best overnight. 

Preheat oven to 350 °F and line two baking sheets with parchment paper silpat baking mats. 

Roll out the dough between two pieces of parchment paper to about ¼″ thickness and cut into shapes. You will need to continually roll out the dough so if it gets too sticky you can place the dough back in the fridge (or freezer) to chill again so that it’s easier to roll out. 

Transfer cookies to baking sheets and bake in the oven for 10 to 13 minutes, until slightly golden (my cookies were smallish and I baked them 8 minutes). Allow cookies to cool completely on a wire rack before decorating. 

For the white chocolate glaze (Eat Yourself Skinny) 

½ cup white chocolate chips 

1 Tbsp. coconut oil 

2 drops pink or red food coloring 

assortment of sprinkles, optional 

While the cookies are cooling, put the chocolate and coconut oil in a small microwavable-safe bowl and melt in the microwave in 15 to 30 second intervals (mixing each time) until you reached the desired consistency. (I did this in a double boiler.) Dip the cookies into the melted chocolate and immediately top with sprinkles. 

For the raspberry white chocolate ganache (about.fig.and.thyme) 

2 cups raspberries (frozen is fine) 

1/3 cup sugar 

½ cup lactose-free whipping cream 

1 ½ cups white chocolate chips 

1 Tbsp. lactose-free butter 

Heat the raspberries and sugar until they bubble up and make a sauce. Strain it through a metal sieve and set aside. 

In a saucepan, simmer whipping cream until you see gentle bubbling (not boiling!), then remove from heat. Immediately add the white chocolate chips and butter and let them melt. 

Stir until you achieve a smooth consistency, then stir in the raspberry mixture. Pour in a bowl and refrigerate until it thickens like frosting, then spread on cookies.