Gluten Free Crumbl Cookies (Paleo, Refined Sugar Free)
Gluten Free Crumbl Cookies are a copycat of the popular Crumbl bakery signature sugar cookies. These soft sugar cookies are not only gluten free but they are grain free, paleo friendly and refined sugar free thanks to TruEats Monk Fruit Sweetener. These amazing cookies will satisfy any sweet tooth!
Ingredients
For the Sugar Cookies
- 1.5 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 6 tablespoon grass fed butter, salted room temperature, slightly softened. can sub for plant butter, see notes.
- 1 large egg room temperature
- ⅔ cup TruEats granulated monk fruit sweetener
- 2 teaspoon vanilla extract can sub for vanilla bean paste
For the Buttercream Frosting
- ½ cup grass fed butter softened. can use salted or unsalted depending on your personal preference.
- 1 cup TruEats monk fruit sweetener
- 1 tablespoon vanilla extract can sub for vanilla bean paste
- ¼ teaspoon almond extract optional
- 1 tablespoon milk of choice optional, only if needed
- 1-2 teaspoon natural pink food coloring
Instructions
Sugar Cookies
- Pre-heat oven & prep baking sheet. Pre-heat your oven to 350F and line a cookie sheet with parchment paper.
- Cream butter, eggs, vanilla & monk fruit sweetener. In a large mixing bowl, cream together the butter & TruEats monk fruit sweetener with an electric mixer or a stand mixer fitted with the paddle attachment. Next, beat in the egg & vanilla extract.
- Mix dry ingredients. In a separate bowl, whisk together the almond flour, coconut flour & baking powder until combined.
- Combine wet & dry ingredients. Add the dry ingredients to the wet ingredients gradually, using a spatula to gently fold the dry ingredients in. Mix it well until no clumps of flour remain. Note that the dough will need to be mixed a bit longer in order for the almond flour mixture to soak up the wet ingredients. The dough will be thick, which is what you want!
- Form the cookies. Scoop the batter onto the parchment lined baking sheet using a cookie scoop. I recommend weighing the dough balls for best results. For large Crumbl style cookies, each dough ball should be about 120g in weight. Once you have scooped your cookie dough onto the baking sheet, form the cookies using your hands or a glass. You will need to form the cookie into a circle & press down gently to achieve a large cookie about ½" to ¾" thick.
- Bake. Bake the cookies for 12-14 minutes or until golden brown.
Buttercream Frosting
- Make the powdered monk fruit. While the cookies bake, prepare the frosting first by making your own powdered monk fruit sweetener. You will do this by adding TruEats Monk Fruit Sweetener to a high speed blender and pulsing until light and fluffy, resembling powdered sugar.
- Prepare the frosting. Add room temperature butter to a large mixing bowl & cream butter with your mixer, gradually adding the powdered monk fruit a little at a time. Then add vanilla extract, pink food coloring & almond extract if using. Only add in the milk if your frosting is a bit too thick & needs some help to combine.
- Frost the cookies. Using a frosting spatula, frost the top of the cookie with a thick layer of frosting.
Notes
If you like buttery cookies, I suggest using a high quality salted grass fed butter which is my personal preference. If you would like to make these cookies dairy free, I find that Country Crock or Miyoko's Creamery vegan butter are the best dairy-free alternative options. You will need butter for the buttercream frosting as well.
How to Store Gluten Free Crumbl Cookies
These cookies are best stored in the fridge in an airtight container for up to 4 days for maximum freshness. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!