Sugar free shortbread jam cookies

Berry Shortbread cookies Sugar free!

Okay I modified the original recipe some to make them a bit healthier and better for my diabetes and they turned out AWESOME! They are dense like a scone but still melt in your mouth.

I sadly omitted the glaze from the original recipe, but we still loved them!
My DH and DS did not even know they were sugar free.

I used high fiber coconut flour in place of some of the regular flour. Try a local natural foods store like Sprouts or Whole Foods, etc. Bob's Red Mill brand coconut flour is sold around here. I also added 4 (room temp) eggs, upped the extract and added non fat milk. The eggs and the milk help the coconut flour absorb. Coconut flour is gluten free.

The absorption rate of the high fiber in the coconut flour also helps my blood sugar levels not to spike as they would with some other sort of similar goodie and who can't use more fiber. ;)


You do not need to chill the dough for this. The texture is much different that a typical shortbread cookie dough. It's okay just go with it. This is because of the splenda mainly.

Trace's sugar free berry shortbread cookie with organic coconut flour

1 cup soft unsalted butter
2/3 cup splenda
2 tsp vanilla extract

4 eggs room temp
1/4 cup non fat milk
1/3 cup jam filling of your choice

1/3 cup coconut flour bob's red mill or other brand - i used organic
1.5 cup flour
1/4 tsp salt

Directions:

Pre-heat oven to 350 degrees.

I used my kitchen aid mixer.
Cream together butter, sugar, vanilla extract, until fluffy and light.
Add eggs one at a time and mix. Slowly drizzle in 1/4 cup non fat milk.

Gradually add in coconut flour and regular flour, salt and mix. Stop and scrape down your bowl on the sides to get all the bits. :)

Spoon or scoop dough about 1 inch apart onto an ungreased cookie sheets in drops about the size of a large walnut. You don't want these big because they will crumble easily so a 2-bite cookie is best. These will not really spread out much either and that's normal.

Bake at 350 for 14 minutes. Do not over cook.

The cookies will appear very light, that's okay.

While still warm... quickly poke a thumbprint if you have small hands like me, or a pinky print if you have bigger fingers, on each cookie. You will be surprised how they do not fully squish.
Take a small teaspoon and drop a small dollop of jam about the size of a dime in each hole. It won' seem like enough but it is!
Eat warm if you can't wait, like we did last night. Be sure to have some milk. These are rich and dense and oh very good and kinda healthy too!

[img]https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WXNE6flVmZithPUBWHbm2yZ3wCROo3HG8mDdVu9xmx2lZQzEJTMuX4aFcW9-jqSnOzJHjpxHt3YFwQhoHkE8qQvXZVW2V0NOpQAy8uK6AknKhEjn45VoAR4jnj9pPwavXxHQMSE8Sc-1/s400/splenda+shortbread+cookies.JPG[/img]

Enjoy,
Trace