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Saturday, December 17, 2011

Grain Free "Sugar" Cookies

These are REALLY good! You can make two versions, one with butter/ghee (ghee will make them dairy free but still taste buttery) or you can make them slightly different with coconut oil.

Buttery "Sugar" Cookies

2 1/2 cups blanched almond flour
1/2 tsp. sea salt
1/2 cup organic 100% grass-fed butter cut into pieces (or ghee, make sure your ghee was in the fridge for at least 3-4 hours, so it was able to harden!)
1/4 honey
1 tbsp. vanilla extract

In food processor place almond flour and salt and pulse briefly.
Add agave, ghee/butter, and vanilla and pulse until well combined.
Separate dough into two balls and place each ball on a piece of parchment paper.
Place a nother sheet of parchment paper on top of each ball and roll out until 1/8 inch thick.
Place in freezer for 30 minutes.
Using cookie cutter cut cookies out and place on a baking sheet.
Pre heat oven to 350 degrees and bake for 7-10 minutes.
Cool and serve.

Add my butter cream frosting recipe and it makes the best sugar cookies EVER!



Coconut Oil "Sugar" Cookies

2 1/2 cups blanched almond flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 cup melted coconut oil
5 tbsp. honey
1 tbsp. vanilla extract

In large bowl combine dry ingredients together.
In smaller bowl combine wet ingredients until WELL combined (it helps to whisk).
Mix wet ingredients with the dry and stir until all is combined.
Chill in fridge for an hour.
Place dough in between two pieces of parchment paper and roll out until 1/8 inch thick.
With cookie cutters cut cookies out and bake them in the oven at 350 for 7-10  minutes.
Take out and let it chill.
Frost with my butter cream recipe!



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