I don’t usually like to promote sugary treats, but I know it can be hard to resist this time of year when you are constantly surrounded by sweets. You can make these cookies to be sure to stick to your paleo ways when tempted by other holiday treats! Kids will have fun decorating these too!
3/4 cup coconut oil softened
3/4 cup coconut sugar
2 “flax eggs” (1 T ground flax meal + 3 T water; mix and let sit 5 minutes — equals 1 egg; double for this recipe!)
2 tsp pure vanilla extract
1/4 tsp almond extract
1/2 tsp baking soda
1/2 tsp fine sea salt
2 1/4 cup almond flour
1/2 cup coconut flour
- Cream together the coconut oil, and sugar in a stand mixer. Add “eggs”, vanilla and almond extract and mix until combined.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
- Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
- Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 inch thick. You may have to rub the rolling pin with coconut flour to do this. Cut out the cookies with festive cookie cutters. Then use a spatula to transfer the cut cookies to the baking sheets.
- Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough.
- Bake the cookies for 13-15 minutes, until lightly golden. Cool on baking sheet for 2 minutes before transferring to a wire rack. Cool completely before frosting. Enjoy!
Recipe adapted from Meaningful Eats