Christmas Sugar Cookies!
For being grain free these were yummy! I am very picky about grain free cookies and how they taste. But these were great!! Danielle Walker’s recipe is perfect if you are craving a cookie without all the gluten and inflammation to go with it! xo
~2 1/2 cups of blanched almond flour
~ 1/4 cup of honey
~2 teaspoons of unsalted butter or coconut oil(expeller pressed)
~1/2 teaspoon of vanilla extract
~1/2 teaspoon of baking soda
~1/4 teaspoon of sea salt
~1 teaspoon of coconut flour- for dusting
1.Preheat oven to 350 degrees.
2. Combine the dough ingredients in a food processor or by hand like I did:) You want it mixed thoroughly.
3.Flatten the ball of dough into 1/2 inch thickness. Chill is fridge for 20 min.
4.Roll the dough out between two pieces of parchment paper. Roll the dough until it is 1/4 inch thickness. Remove top piece of paper and sprinkle a little coconut flour on top. Dip cookie cutters in coconut flour and then cut your shapes. Repeat these steps until all the dough is used.
5. Bake the cookies on a tray lined with parchment paper for 8-10 minutes. Cool completely before adding frosting.
I just made a standard buttercream frosting. She does have a wonderful dairy free frosting if interested in that:) I also used my new Food colorants(Red Sprinkles in pic below)! They are free of corn syrup and artificial food coloring! They worked great!!
Tis the Season!! XO