Paleo/SCD Russian Tea Cakes

My forever favorite Christmas cookie recipe we make every year without fail: Russian tea cakes. Hands down. So after being diagnosed with IBD this year, I HAD to make a gut-healthy, grain-free, SCD-friendly version of my family’s recipe for the holidays…

A Healthier, Grain-Free Holiday Cookie Recipe

This time of year is by far my absolute favorite. Bring on the holiday parties (…at least small ones this year), tea by the fireplace, and giant, over-the-top cookie trays! Honestly, the amount of time I’ve already spent baking cookies in my kitchen since my semester got done shouldn’t be legal… lol.

Although it’s almost impossible to choose a favorite Christmas cookie (I feel like all are absolutely necessary), I always come back for seconds, thirds, and fourths of THESE. Especially paired with a hot mug of peppermint tea, these are dangerously addictive.

To make these cookies SCD friendly and paleo, I simply replaced butter with coconut oil, sugar for monkfruit, and flour for almond flour. Even though nothing will beat my grandma’s traditional recipe, this one comes very close considering the healthier twists! This grain-free holiday cookie recipe still has the perfect blend of sweet & salty, soft & crunchy, buttery & nutty textures and flavors that I’ve always loved growing up.

Russian Tea Cakes also look SO CUTE on a festive cookie tray! Their trademark “dusted with snow” look makes them almost irresistible.

Making SCD-Friendly Christmas Cookies

After being diagnosed with ulcerative colitis in February, I’ve been closely following an anti-inflammatory diet known as the Specific Carbohydrate Diet.

• Link: “Science Behind the Diet” – Breaking the Vicious Cycle
• Link: “SCD: The ‘Whats’ and ‘Whys'”

Following the SCD guidelines removes inflammatory carbohydrates from your diet… unfortunately, this includes sugar. Normally, I can deal with this for the sake of keeping my UC symptoms at bay; however, the holidays have proved to be a different story for me and my ever-growing sweet tooth!

Many websites offer lists of what foods are considered “legal” and “illegal” on the SCD, but the only sweetener that makes the cut is honey. While honey is great for some recipes, it did NOT work on this one…

SO I resorted to a paleo sugar substitute: monkfuit!

Monkfruit has never been studied in terms of how it effects the microbiome/ if it fits within the criteria needed to be considered “legal” on the SCD. BUT my body seems to handle it well now that I’m considered to be in remission.

• Link: “SCD Sweeteners You Can Actually Eat”
• Link “How I Started Adding Non-SCD Foods Back Into my Diet”
  

PLUS monkfruit is heat-stable (aka great for baking), sweeter than sugar (you don’t have to use as much!), and it doesn’t raise blood sugar (byeeee cookie coma)!

To make it even better, there’s only 7 simple ingredients for this recipe! And most of them are even listed on my page of SCD-Friendly Pantry Staples.

How to Make Paleo Russian Tea Cakes

Step 1: Beat the slightly softened, room-temp coconut oil with the monkfruit and vanilla extract in a mixing bowl with an electric mixer for about 30 seconds. Scrape the sides as you go to ensure that the ingredients are well-incorporated.

Step 2: Add the almond flour, coconut flour, salt, and chopped walnuts to the same mixing bowl. Stir well, the dough will be very thick.

Step 3: Using your hands or the mixing spoon, form the cookie dough into a ball, cover, and refrigerate for about 15 minutes to chill.

Step 4: Using a cookie scoop, scoop out balls of cookie dough and place them on a lightly greasing baking sheet. Roll each ball lightly between the palms of your hands to smooth.

Step 5: Bake & let the cookies cool completely before rolling them lightly in tapioca flour. ENJOY!

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