Recipe: Healthier Cut Out Cookies

We're still cookie mad over here, if you can't tell. Christmas cookies are one of my favourite things - but sometimes, simple is best. 

This year I decided we needed a simple, easy to make cut out cookie recipe for Christmas that was delicious enough to be eaten on its own but also perfect for frosting - so I set to work to create exactly that! 

Cut out in Christmas-y snowflake shapes (which kind of look like stars when you don't decorate them.... whooopsss), these cookies sat pretty in a jar on top of my kitchen bench until the cavalry came home and then they vanished in an instant....

But really, I can't blame them - and I contributed to the destruction of these cookies. 

They are so so good - with crisp edges and soft middles and a buttery vanilla-ry flavour, you would never guess that they're healthier in the slightest. The recipe makes about 2-3 dozen cookies (depending on how big/small you make them) so there are lots to share and the recipe is perfect for cookie parties or gifting.

I didn't know what exactly to call these cookies as they're not like any other cookies I've had before - they're kind of like sugar cookies, but they're softer and they're kind of like shortbread cookies in flavour but not in texture - so we went with cut out cookies ;) 

What I do know for sure, however, is that they're delicious - and we'll be making batch after batch this Christmas. I definitely need to try and perfect my icing skills so I can decorate these babies for Christmas day!

But let me give you the recipe so you can try them for yourself! >> 

Secretly Skinny Cut Out Cookies makes ~24 cookies

lower fat, lower sugar, gluten free, freezer friendly

5 tbsp (70g) butter

1/2 cup (100g) sugar 

3 1/2 tbsp (70g) reduced fat/fat free greek yogurt

2 tsp vanilla extract 

2 egg whites (1/4 cup/60g)

1 1/2 cups (180g) gluten free plain flour (or reg flour if you don't require GF)

1 cup (100g) gluten free oat flour* (you can make this from whole or quick oats)

1 tsp baking powder 

Pinch of salt

• Preheat your oven to 190C/375F
• In a mixer, beat your butter and sugar until light and fluffy, scraping the sides down in-between to incorporate everything.
• Add in your vanilla, yogurt and egg whites and beat until combined.
• Add your flours and baking powder to your wet ingredients, mixing until a soft dough forms and everything is incorporated. 
• Cover your mixing bowl with plastic wrap and chill your dough for 1-2 hours or until firm. 
• Line 2-3 baking sheets with baking paper and set aside for later.
• Roll your dough out between two sheets of baking paper until it's about 1/4 inch in thickness. 
• Cut out your cookies with the cookie cutters of your choice and place onto your baking sheets about 1 inch apart. 
• Bake your cookies for 7-10 minutes or until lightly browned.
• Leave to cool before icing or storing in an airtight container.
• The cookies will keep at room temperature in an airtight container for 2-3 days or alternatively, you can freeze the cut cookies prior to baking on sheets of baking paper and then defrost and bake as desired. 

*Find out more about oats on a gluten free diet. If you can't have oat flour, feel free to substitute 1 cup of brown rice flour or plain gluten free flour (or whole wheat flour if you don't require a GF version!)

But tell me, what food can't you get enough of right now?

For some reason, Katrina and I have a marshmallow obsession at the moment - and about 2 seconds ago we hated marshmallows so I don't know what's up with that :P  I'm also obsessed with eggplant and zucchini anything and I can't stop won't stop eating either.