The Best Christmas Cookies {Gluten-Free, Grain-Free} 1/2 cup butter, softened 1/4 cup coconut oil, softened 3/4 cup brown sugar (or coconut sugar) 2 eggs 2 teaspoons vanilla 1/4 teaspoon almond extract 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2 1/4 cup almond flour 1/2 cup coconut flour Cream together butter, coconut oil and brown sugar. Add eggs, vanilla and almond extract, mix until incorporated. In a separate bowl, combine baking soda, salt, almond flour and coconut flour. With mixer running on low, add flour mixture to creamed ingredients 1 cup at a time, beating well after each addition. Form dough into a ball with your hands; place on a piece of plastic wrap. Form dough into a disc; cover with plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350º. Line 2 baking sheets with parchment paper. Sprinkle a clean, flat surface with coconut flour and roll dough out until 1/4 thick. You may have to dust rolling pin with coconut flour. Cut out cookies using your choice of cutters. Using a spatula, transfer cut cookies to baking sheets. Gather remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all dough. Bake cookies for 13-15 min, until lightly golden. Cookies need to bake longer than typical sugar cookies. They will stay soft and get a little crispy, which is what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. ~Enjoy!
Posted on: Thu, 04 Dec 2014 15:27:18 +0000
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