These Phase 2-friendly Sugar Cookies are a delightful way to enjoy a classic dessert while staying on track with your health goals. Made with almond and coconut flours, natural sweeteners, and wholesome ingredients, this recipe delivers the sweet satisfaction of traditional sugar cookies without compromising the Kaufmann Diet guidelines.

 

Why It Works for Phase 2:

• Monk Fruit Sweetener provides natural sweetness without spiking blood sugar or feeding fungi.
• Almond and Coconut Flours replace traditional grain-based flours, keeping the recipe low-carb and gluten-free.
• Grass-Fed Butter and Coconut Oil deliver healthy fats, creating a rich, melt-in-your-mouth texture.

Pro Tips:

• For festive fun, decorate the cookies with a Phase 2-friendly frosting made from coconut cream and Monk Fruit sweetener.
• Keep the dough chilled to make rolling and cutting shapes easier.
• Store cookies in an airtight container to maintain freshness for several days.

These Sugar Cookies are perfect for holidays, special occasions, or whenever you crave a sweet treat. They’re easy to make, customizable, and a delicious addition to your Phase 2 dessert repertoire!

 

Ingredients:

• ½ cup grass fed butter (softened)
• ¼ cup coconut oil (melted & cooled)
• ½ cup Monk Fruit
• 1 egg
• 1½ tsp vanilla
• 2 cups almond flour
• ½ cup coconut flour
• ½ tsp baking soda
• ½ tsp salt

 

Directions:

1. Cream butter, coconut oil, and sweetener in the bowl of a stand or hand mixer.  Add the egg and vanilla, mixing until combined.
2. In a medium bowl, whisk almond flour, coconut flour, baking soda and salt together.  Slowly add the flour mixture to the creamed ingredients as the mixer is running cupfuls at a time.
3. Form the dough into a ball and wrap with plastic wrap.  Refrigerate for at least one hour or overnight, which is best.
4. Preheat oven to 350℉ and line two baking sheets with parchment paper.
5. Roll out the dough between two pieces of parchment paper to about ¼″ thick 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 refrigerator (or freezer) to chill again to make it easier to roll out.
6. Transfer sugar cookies to baking sheets and bake for 8 to 10 minutes, until slightly golden.
7. Allow the sugar cookies to cool in the pan for about 10 minutes, then transfer to cooling rack and let cool completely.