Halloween Cut-Out Sugar Cookies – Low Carb and Gluten-Free

Low Carb Cut-Out CookiesIf it looks like a duck and quacks like a duck, it’s a duck, right?  And if it looks like a sugar cookie and tastes like a sugar cookies, it’s a sugar cookie, right? Or not.  Perhaps I shouldn’t call these sugar cookies, since they don’t have a single grain of sugar in them.  False advertising and all that.  But it’s a whole lot better than calling them Halloween Cut-out Erythritol Cookies.  Somehow that just doesn’t roll of the tongue as nicely.  And let’s face it, erythritol is not a pretty name.  It may be the best sugar replacement on the market, one that doesn’t spike my blood sugar even a little bit, but erythritol sounds like something you clean your kitchen sink with.  It sounds like some awful chemical, when really it’s something that all of us eat all the time, as it’s found in fruits and fermented foods.  It will forever irk me that something I rely on so heavily now, that I think is much, MUCH healthier than sugar, has a name like “erythritol”.

However, it’s October, the month of spookies and ghosts and bags upon bags of sugar.  When Easy Eats Magazine requested a gluten-free Halloween recipe, I gave some thought as to what might tempt my children away from those bags of sugar.  I’ve never been a huge fan of sugar cookies myself, I much prefer crispy-chewy cookies filled with chocolate and nuts.  But my kids are typical kids and their eyes get big and round with excitement at the sight of frosted sugar cookies.  And as I have developed a pretty great  low carb cut-out cookie recipe, I decided it was time to test drive it and see how it held up to my really lousy cookie-decorating skills.

Low-carb cut-out cookies

I know so many bloggers who are absolute stars at cookie decorating.  I see their creations and I am amazed that such works of art are edible.  I have neither the patience nor the inclination to do that, I generally just slap some frosting on, spread it around, and try not to make too much of a mess.  And thankfully, my kids are of the age not to really know the difference.  They thought these looked amazing.

A few words of note about the frosting.  Mine is made with confectioner’s Swerve, and it worked out fairly well.  But I have learned that if my butter isn’t properly softened before I add the Swerve, it gets a little bit of a clumpy texture that no amount of beating will smooth out.  My impatience took over in this case…my butter was close to soft but not quite there, and my frosting was a tiny bit on the grainy side.  Still, I have to say that for me, the end result was really pretty great.  What you see here, my friends, is the height of my cookie-decorating talents.

Gluten-free cut-out cookies

And what matters most is the taste, right?  These were fantastic.  Again, I am not a huge fan of sugar cookies, but these tasted EXACTLY like you’d expect.  A low carb, gluten-free cut out cookie that rivals the conventional version.  What more can you ask for?

Carb count:  I got about about 10 large cookies out of this recipe and they each had 4.9 g of carbs and 1.7 g of fiber.  Total NET CARBS = 3.2 g.

Low Carb Cut-Out Cookies

Holiday Cut-Out Sugar Cookies – Low Carb and Gluten-Free

Ingredients

    Cookies:
  • 2 cups almond flour (Honeyville)
  • 2 tbsp GF oat flour (I used Bob’s Red Mill)
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 6 tbsp butter, softened
  • ½ cup Swerve Sweetener or granulated erythritol
  • 1 large egg
  • ½ tsp vanilla extract
  • Icing:
  • 4 tbsp butter, softened
  • ¾ cup Swerve Sweetener or powdered erythritol
  • 3 to 5 tbsp heavy cream, room temperature
  • ½ tsp vanilla
  • 3 drops red food coloring paste
  • 3 drops yellow food coloring paste

Instructions

  1. For the cookies, in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt.
  2. In a large bowl, beat butter and erythritol until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together.
  3. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
  4. Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
  5. Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan.
  6. For the icing, beat together butter and powdered erythritol. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.

Notes

Carb count: I got about about 10 large cookies out of this recipe and they each had 4.9 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.2 g.

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Comments

  1. Cute, cute, cute! My kids are crazy about cookie decorating. They do all the work for me. :)

  2. Awww these cookies are adorable, I am off to check out the recipe now!

  3. These are so cool! And your cookie decorating is way better than anything I could imagine doing.

  4. Carolyn – I didn’t see a nutritional analysis at the recipe, but then again I don’t remember if you list that with your recipes?

    • Sorry! I don’t do a carb count for them on Easy Eats, but I will amend that for my article here. I got about 10 quite large cookies out of it, and they are about 4 g of carbs each.

  5. Hey Carolyn – these look fantastic… cannot wait to try and maybe use recipe at Chrsitmas time too! Do you have a carb count?
    Thank you!
    Lisa

  6. These are cute as can be!

  7. Adorable!

  8. these are ADORABLE. Just so stinkin cute!

  9. These are adorable–I cannot believe that there’s no sugar in them! I love seeing how you reinvent sugary recipes. :)

  10. All I have to say is YAY for Sugar Cookies!

  11. Love these Carolyn! Happy wednesday!

  12. I passed the Pillsbury version of these in the supermarket the other day, and I thought, “Guess I’ll never be having that again.” I should have known better! These look tasty and cute. Way to go! I can’t wait to try these and adapt them a million ways.

  13. Which food coloring paste do you use?

    These cookies do look amazing!!!

  14. These look so fun Carolyn – can’t believe they’re low carb. You did a great job decorating them!

  15. Yum these look amazing!! Definitely going to try now that I have both forms of Swerve. I would love to see what you eat on a daily basis….not to be stalker-ish but I go back and forth about low carb eating and running….like “will I have enough energy?” etc. In the past I don’t think I included enough fat so I always felt very dizzy and low energy on my runs fueled by low-carb low-fat. Thanks! Love, love the blog :)

  16. Hi love this recipe. Please post it on your site so I can add it to my ZipList I love ZipList and use it everyday! Thanks

  17. These are so cute! I bet you’d never know there’s not a drop of sugar in them.

  18. My mom may get a care package this Halloween. These are so, so cute! And don’t apologize at all for your decorating skills! They sure beat out mine. I’d probably let Dudette do the decorating and then no one would see how bad I really am. Actually, for my mom, that’s an excellent plan. :)

    And, yes, they could have come up with a better name for the sugar replacement. What’s up with that?

  19. “It will forever irk me that something I rely on so heavily now, that I think is much, MUCH healthier than sugar, has a name like “erythritol”.”

    Haha — I was just thinking this as I was perusing low carb recipes for the holidays! I sometimes tell people my ery-sweetened goodies are made with Truvia (not a huge fib because that’s an ery/stevia product) so I don’t sound like I’m feeding them an exotic assassin’s poison from a Bond film!

    Thank you so much for this recipe. No matter how great I feel after kicking sugar and refined carbohydrates for the better part of a year, brightly colored cookies call my name.

  20. Dear Carolyn, your cookies look adorable! I love how festive they are. Have a beautiful weekend, Catherine~

  21. These are amazing!!! I love the fact that they are adorably cute!

  22. Does the frosting have a noticeable cooling effect in the mouth? I’ve made erythriol icing before and found the cooling to be really overwhelming.

    • Hi Kari…not if you make it with Swerve. Swerve has a lot less cooling sensation than any other erythritol based sweetener that I know of. But if you are particularly sensitive to that, then it might also be good to add a really tiny bit of xanthan gum (a pinch, really), to help lessen the effect. For me, I notice it with other erythritol sweeteners, but not with Swerve.

      • Thanks Carolyn. I will try the xanthan gum. I bought two boxes of ZSweet powdered sweetener online and I’d like to try to use it if possible.

        • ZSweet definitely has more cooling sensation. Do be careful with the xanthan in the icing…just a little or it may gum things up!

  23. Adorable! And I bet the frosting is fantastic too.

  24. I think these look adorable! And tasty!

  25. Ingenious! You are definitely not inept with decorating cookies – I take that title, thank you! I have ZERO patience in dessert decorating category. All I care is how it tastes!

  26. The cookies looks great.

  27. We made these these Christmas cookies and the kids loved them!! Used sprinkles to decorate b/4 we baked them which upped the carb count. But kids had a blast and I was so surprised that they actually crisped up a little (more like traditional cut-outs than I thought possible with almond flour). THANKS! They are long gone, and now we are going to try them again with some icing!

  28. hey, just wondering: can i replace the oat flour with anything? very sensitive to oats

  29. Unfortunately the website you refer to is no longer working. Any chance you can post the recipe again? I’d love to make these. Thanks!

    • I know, I just found that out! :( Here’s the recipe (I don’t have time to format it right now for the blog).

      Halloween Cut Out Cookies:
      Cookies:
      2 cups almond flour
      2 tbsp GF oat flour (I used Bob’s Red Mill)
      ½ tsp xanthan gum
      ¼ tsp salt
      6 tbsp butter, softened
      ½ cup granulated erythritol OR sugar
      1 large egg
      ½ tsp vanilla extract

      Icing:
      4 tbsp butter, softened
      ¾ cup powdered erythritol OR powdered sugar
      3 to 5 tbsp heavy cream
      ½ tsp vanilla
      3 drops red food coloring paste
      3 drops yellow food coloring paste

      For the cookies , in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt.
      In a large bowl, beat butter and erythritol or sugar until creamy. Beat in the egg, and vanilla extract, and then beat in almond flour mixture until dough comes together.
      Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
      Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Reroll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
      Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan.
      For the icing, beat together butter and powdered erythritol or sugar. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.

  30. Is guar gum the same as xanthate gum? Down 7 lbs. in 2 weeks without even trying!!!, thanks for coming into my life, you might have saved it…

  31. Oops, poor proof reading, of course meant xanthan.

  32. I made these into Raspberry Linzer Cookies. I cut out 24 stars, half with a cut out hole in the middle. When cool, the cookies with the holes I sprinkled with powdered Swerve, covered the other cookies with sugar free raspberry jam then put them together. It made 12 sandwich cookies at 3.7nc each. For the raspberry jam, 150g frozen raspberries cooked with erythritol , 150g chopped cranberries cooked with erythritol and some raspberry extract or 6TBS of Sugar free raspberry jam are all about equal.

    Thanks so much for all your yummy baking!

  33. charlotte says:

    yummy!!!!!!!!!!!!!!

  34. TWO QUESTIONS:
    Can you use regular food coloring?
    Also do you thing this would work as a crust.
    You always seem to know the answer.
    You are like St Anthony to me . He helps me find also of thing lol.

  35. Do you think oat fiber would be a good sub in place of the oat flour? I bought a bag to make your french toast and was looking for other recipes to use it with. These and the sugar cookie bars look so good. I just wasn’t sure if it could sub in place of the oat flour. Thank you so much! I can’t wait to make these!

  36. Is the xanthum gum necessary? I don’t have any and it’s expensive……:(

  37. Julie Rider says:

    Cute..,but taste like shoe leather??

    • Are you asking if they do or saying that they do? We certainly didn’t find it to be so and you can see from the comments that no one else did either.

      • Mine was not a question mine was why did mine taste like leather… A friend and I got together very excitedly to make a batch each of these cookies and follow the ingredients to a T and went to taste them at my next eating opportunity and was very disappointed they have no taste and the rather chewy. I am used to sugar cookies having kind of a crispiness and these deathly do not… I made a similar cookie with other things added to it and no xanthan gum and that seems to be the only difference… Any suggestions? They taste so blah but I don’t even want to bother frosting them.

        • Sorry, I don’t know what to say. They have been well received by my friends and family. I’d suggest you use the recipe you like better.

  38. I have gluten free corn flour, cashew flour, & coconut flour. which one should I use? I could’t find gluten free oat flour. I am going to make these and the magic bars in a the morning! Thanks Heidi

Trackbacks

  1. […] wanted to give them a low carb, gluten-free makeover.   These were really a simple variation on my Low Carb Cut-Out Sugar Cookies.  I had to double the recipe to make enough dough to press into an 8×8 pan, and I added some […]

  2. […] these today…Low Carb Holiday Cut-Out Sf Sugar Cookies Will have to try […]

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