It's almost Christmas!
I love absolutely everything about the season, but it can be tricky to navigate the holidays on a grain and refined sugar-free diet. I've been experimenting with different cookie recipes and am so excited to share this one! These cookies are soft, sweet, and definitely suited to spread some serious Christmas cheer! This recipe makes three dozen cookies.
Roll-Out Cookies:
1 1/2 cup almond flour
1/2 cup coconut flour, extra for rolling out dough
1 teaspoons double acting baking powder
1/2 teaspoon baking soda
pinch of sea salt
1/2 teaspoon baking soda
pinch of sea salt
1/2 cup butter, softened
1/3 cup raw honey
1 1/2 teaspoon vanilla
2 eggs
Cream the butter and honey, add the vanilla and eggs. In a separate bowl, mix together the dry ingredients. Slowly combine dry ingredients with the wet. Flatten the dough into a disk, about one inch thick. Wrap tightly in plastic wrap and refrigerate for three to four hours, or overnight.
Liberally sprinkle coconut flour over a work surface. Roll out dough to about 1/4 inch thickness and cut out shapes. Make sure that cookie cutters are dusted with flour, too. Place cookies on a greased baking sheet one inch apart. Bake at 325 degrees F for six to eight minutes, until edges are lightly browned.
Wait until completely cooled to frost the cookies!
Cream the butter and honey, add the vanilla and eggs. In a separate bowl, mix together the dry ingredients. Slowly combine dry ingredients with the wet. Flatten the dough into a disk, about one inch thick. Wrap tightly in plastic wrap and refrigerate for three to four hours, or overnight.
Liberally sprinkle coconut flour over a work surface. Roll out dough to about 1/4 inch thickness and cut out shapes. Make sure that cookie cutters are dusted with flour, too. Place cookies on a greased baking sheet one inch apart. Bake at 325 degrees F for six to eight minutes, until edges are lightly browned.
Wait until completely cooled to frost the cookies!
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