When it comes to Christmas, cookies aren’t optional – they’re a must! It’s not about indulging in sweets (well, maybe a little), as much as it is about the joy in coming together as a family to build fond memories and family traditions.
And the fact is, you can absolutely enjoy the fun holiday tradition of decorating cookies without compromising good health. How? By choosing a healthy cookie recipe and topping it with wholesome decorating options!
To help, I’d like to pass on my favorite new grain-free “Sugar” Cookie Cut-Out recipe to you and your family – it’s one of more than 100 delicious baking recipes featured in my new cookbook – Everyday Grain-Free Baking!
To decorate, we like to use a variety of dried fruits – cutting them into small bits and strips – as well as crispy nuts and unsweetened shredded coconut. My Dairy-Free Sweet Vanilla Icing also makes a delicious, healthier way to decorate your favorite holiday cookies, cakes and other desserts.
My hope in sharing this recipe is that many more families will take time out from all the hustle & bustle that often comes with this season, and instead enjoy time together building joyful memories to last a lifetime! With a little prayer and purposeful planning, decorating cookies together can be a fun and focused time where beautiful conversations can take place about the true reason for the season!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Wishing you and your family a blessed Christmas and New Year, Kelly
Ingredients
- 2 1/2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup butter, melted
- 1/4 cup coconut oil
, melted
- 1/3 cup pure organic maple syrup (a light grade A is best)
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, combine almond flour, salt and baking soda.
- In a small bowl, using a stand mixer
or electric hand mixer, mix together the melted butter, coconut oil, maple syrup and vanilla, until smooth and creamy.
- Slowly add the dry ingredients, and continue to mix until thoroughly combined.
- Chill dough in refrigerator at least one hour (or up to 24-hours).
- When ready to bake, preheat oven to 350 degrees. Divide dough in half. Place half on a large sheet of parchment paper
. Keep other half of dough in bowl and return to the frig to stay cold.
- Follow the *note given below for how to roll out the dough. Then use your favorite cookie cutters to cut shapes into the dough.
- Gently remove cookie cut-outs and place on baking sheet
lined with parchment paper. Form scrap-dough into ball and place back in fridge to re-chill.
- Remove other half of chilled dough and repeat process of rolling and cutting out dough until all dough is used.
- To decorate the cookie cut-outs, use a variety of dried fruits – cutting them into small bits and strips – as well as crispy nuts and unsweetened shredded coconut. My Sweet Vanilla Glaze Icing also makes a delicious, healthier way to decorate your favorite holiday cookies, cakes and other desserts.
- Bake for 7-9 minutes, until cookies begin to slightly brown along edges (see baking tip note below). Allow to cool on baking sheet for a few minutes and then transfer to a wire rack to finish cooling. Merry CHRISTmas!
Notes
* How to Roll Out the Dough: Blanched almond flour yields a sticky cookie dough. So here’s a handy technique to help you to be able to get the cookie cut-outs off of the parchment without losing their shape … Place a sheet of parchment over the dough before rolling it out. Then, roll out the dough to 1/4-inch thick. Use your favorite cookie cutters to cut shapes into the dough. Then, slide the parchment with the cut-out dough on it onto a baking sheet and place in the freezer for a few minutes to harden. Once hardened, remove from freezer and gently separate your almost-frozen cookie cut-outs from the dough and place them onto parchment-lined baking sheet to bake.
Baking Tip: Bake time depends on the size of your cookie cut-outs! If larger, they’ll take longer, if smaller they will bake more quickly. So be sure to carefully watch your first batch in the oven. (For reference, I use a 3” cookie cutter.)
Storage Tip: These cookies are best served within an hour or so of baking since almond flour cookies tend to soften the longer they sit at room temp. However, a simple trick to re-crisp virtually any homemade almond flour cookie is to reheat them on a parchment-lined baking sheet in a 195 degree oven for about 6-10 minutes. Then allow them to cool and enjoy! They also freeze great and there's no need to defrost - you can enjoy them frozen right from the frig. YUM!
P.S. If you’d like to check out my original Whole Grain “Sugar” Cookie Cut-Outs recipe on Facebook, click here. It really blesses my heart to think about how God took my small Facebook page with less than a dozen fans and has grown it into a beautiful blog ministry where I can better serve precious families just like yours!
