- Hello, welcome YouTube to another week.
So I'm going with the vibe of the year,
which is I don't have a plan,
or if I think I have a plan
turns out I don't.
So with that said,
I realized I was gonna do a little baking.
I say realized a lot on this channel, don't I?
I'm gonna try to bake something without a recipe,
because baking, what, like it's hard?
I'm gonna try and make some holiday sugar cookies.
The glitch, if not having a recipe
wasn't enough of a glitch,
is I want to try and make them healthy.
Healthy to me meaning vegan, sugar-free, gluten-free
so the great news about trying to make a healthy cookie
is that the expectations are extremely low.
(laughing)
We're not going for this is delicious,
we're going for this is good for me
so it's okay.
I'm gonna use just what I have in my pantry,
which I'm hoping includes flowers of some kind,
because if I don't have flour,
then I'm gonna have to figure out how to make it.
So here it is,
the great healthy vegan, sugar-free,
maybe paleo/keto cookie bake off.
I'm gonna go with this size bowl
because I actually don't know how many cookies
I'm gonna make,
because I don't know.
I think I know what sugar cookie dough looks like,
and I'm just gonna go for look and feel,
and pray.
What's in my pantry?
I seem to have almond flour.
Okay, so I have two,
one and like a little bag of almond flour.
I have coconut flour
and I have potato starch.
From my work with, for my work with baking
with non-traditional flours,
the almond seems to be the best.
Coconut flour is very dry,
so you need more wetness.
And the potato starch can give a chewier texture,
but it's heavy
so you wouldn't use it in the same amount.
Does that make sense?
Let's figure out what goes in it.
Coconut oil.
Okay.
Oh, sugar.
Sugar.
I have vanilla.
I'm feeling like we can do this?
Let's see how much is in here.
I'm gonna start with the almond flour.
It's like one and one third cups.
Start with a cup of coconut flour.
Kind of been preferring the coconut flour
so I get that like traditional sugar cookie look.
I'll do a little bit of potato starch.
I don't know why.
Very inspired by baking with my grandma.
She just does it all by feel.
I didn't look up recipes for sugar cookies.
I don't know how long they bake for.
I don't know what temperature they bake.
I don't know.
We're just gonna feel it.
I'm gonna start with a cup of Monkfruit sugar.
'Cause they're sugar cookies, right?
Shouldn't the base be sugar.
Okay.
Maybe like that much vanilla.
(laughing)
I'm not aware that they need baking soda
or baking powder,
but let's just throw it in.
I'm doing a half teaspoon each,
'cause that's just the random spoon that I grabbed.
Coconut oil.
I'm gonna go with,
I hope that incredible bakers
who make sugar cookies all the time
are watching this going (sound effect).
I feel like the move is one third coconut oil.
I haven't turned my oven on for the reason
of wanting to keep this dough firm,
assuming that that's what I'm supposed to do.
A little bit of that.
Definitely I'm going to need
to add some more stuff to the mix,
'cause this is a way too dry.
And if anyone's asking, yes,
I do this a lot with my baking.
My baking.
I did this recently with cinnamon rolls.
They actually turned out pretty okay.
I think this is starting to come together.
I feel confident in being able
to kind of wing it with a sugar cookie
because it's not,
it's not like a yeasty bread or things like that.
My point is I wouldn't attempt bread like this.
As I've been watching a lot
of "Great British Baking Show,"
is that the name?
I was always thought it was
"Great British Bake Off,"
but then I think it's Great British
or Great British Baking Competition,
or Great British,
Great British,
Great British Baking
Show.
Anyway.
How are we looking here, fam?
Kind of good, I think.
Let's feel this out,
see how it sticks together.
See, it's a little bit crumbly.
I'm gonna say that that means a little bit more moisture.
What is this technique?
Is this new?
Ooh, it smells good,
so I got that going for me.
Rolling pin.
And now I will turn on my oven
to 350 because that's like
the universal oven temperature.
Now we try to roll.
Potato starch.
Oh, it's crumbling.
My dough, it's like
whatever that, that thick.
Let's go with a sweet little circle.
I feel like it'll keep some structural integrity.
They're super crumbly
so I'm gonna go like this.
These are just not up to my standard.
We'll try different thickness
as part of the experiment.
They do smell like sugar cookies though.
I don't know what that means.
I don't wanna get too excited.
Just cause I like to mess around
with flour alternatives
does not mean that that's the thing.
You could have an allergy, of course,
to some of these things.
So it's worth it to get a food sensitivity test.
I was thinking about maybe doing one on the channel.
Let me know in the comments
if you think that'd be interesting.
So we have cookies.
Okay, going in the oven.
I'm gonna check on the cookies in 10 minutes,
and we'll see how it goes.
Okay, bye.
The moment of truth.
Yeah, so they got a little toasty,
but it's okay, we're gonna put frosting on top of them.
I hope that when they cool it hardens.
Now we will be onto our frosting.
Let me grab a couple of different bowls
because usually I just do a white frosting,
but I have these natural powders.
These are gonna be the part of the base.
I'll leave them nearby.
All I do for my glaze is powdered monk fruit sweetener,
and the creamiest nut milk base that I have.
The key is generous amount of the powdered sugar,
and very little of whatever liquid you're using.
Just a tiny, tiny amount.
So we have our green.
Lots of blue, 'cause it's my favorite color.
Blue.
I found these sprinkles,
they're sugar-free.
These as well.
These ones are like the regular sprinkles.
These ones are the little stars.
I've got some chocolate sprinkles.
And I have the true loves of my life,
Stevia-sweetened chocolate chips.
These white ones are heaven.
I'm gonna pretend like these cookies are cool enough to ice
because we gotta keep this story going.
So we have our cookie.
Our cookie is looking promising.
It's feeling quite firm.
The texture is a little chewier,
not as crunchy as I would want,
but still tastes good.
And now look at the part
where my creativity gets to flourish.
Here we go.
Enjoy.
I don't know about you,
but being at home for however many months it's been
has made my creativity flourish.
I'm putting a little extra thought
in everything that I'm doing.
This is very sweet.
I'm just gonna say
this is a sugar-free vegan, healthy cookie.
That's cute.
Sorry, we're not compromising on cuteness,
even being healthy.
Actually, now that I'm doing this,
I think you could do them on the cookies warm,
and it might actually be better for this frosting.
I'm just gonna frost a couple
to kind of give some examples,
but folks at home,
make your cookies, tag me in them.
I want to see your creations.
I wanna see what you're doing out there in the world
with your time, with your heart.
Oh my gosh, these are cute.
Oh this color, it's so nice.
Oh my gosh, what?
This looks like that Simpson's donut.
Here we go.
Sugar cookies.
Well. (laughing)
Sugar cookies.
Thank you all so much for joining me today.
We don't have to think it through.
We can just go with it and hope for the best.
And it's the journey
less than the destination.
Or maybe it is the destination, I don't know.
Let's try this.
Mm.
I'd say just don't cook them.
I could put them in the oven for 10 minute,
just don't do that,
and maybe read a recipe first.
Yeah, just one.
All right.
Thanks so much for hanging out with me today.
Hope you're happy.
Hope you're safe in your body.
Bye.
(upbeat music)