Almond Flour Sugar Cookies

It’s the most wonderful time of the year!
Yep, Its Holiday Baking Season.

Corey and I are going to a cookie swap party in a few weeks, so we decided to do a trial run of an almond flour sugar recipe. This recipe was an adaptation of Detoxinista’s Paleo Sugar Cookies. Instead of making the honey “buttercream” though, I made a homemade buttercream frosting from confectioners sugar and pasture raised organic butter.

This sugar cookie recipe was extremely simple and involved things I already had in my cupboards and fridge. It has a relatively low yield making only about 14 cut out cookies per batch, but it can easily be doubled or tripled to meet your cookie needs.

fullsizeoutput_197e

I dont recommend using cookie cutters with thin pieces that stick out, such as reindeers with antlers and I do recommend that your very careful when transferring the cut outs to the pan. The dough does hold together fairly nicely, but unlike wheat flour, is not as flexible.

The best part about this dough is that it takes literally 5 minutes and 1 bowl to prepare. You can use the dough right away for drop cookies, but if you want to do cut outs, I suggest shaping it into a ball, wrapping it in parchment paper, and chilling it for at least 30 minutes.

I want to adapt this recipe into gingerbread this week or next, subbing some organic molasses for some of the maple syrup. I also want to play around with butter cream frostings, figuring out how to make one with less refined sugars.

fullsizeoutput_197d

Almond Flour Sugar Cookies

Ingredients:

  • 1.5 cups almond flour/meal
  • 1/4 cup arrowroot starch
  • 1 tbsp melted coconut oil
  • 5 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp baking soda
  • dash of salt
  • dash of cinnamon

Directions:

  1. In a large mixing bowl, combine almond flour and arrowroot starch and mix well.
  2. Add the rest of the ingredients and mix well to form dough. — I used a wooden spoon and my hands.
  3. Roll the dough into a bowl and wrap with parchment paper or plastic wrap, chill for 30 minutes.
  4. Once chilled, spread arrowroot out onto the surface then using a rolling pin, roll the dough out into desired thickness ( I did about 1/2 inch thick.)
  5. Cut out into desired shapes, then form scraps back into ball and continue to process until you have used as much dough as possible.
  6. Bake the cookies in a preheated 350 degree oven for 8-12 minutes. 8-10 for softer cookies, and 10-12 for crispier ones.
  7. Let the cookies cool then frost with desired topping.

Optional Buttercream:

In a medium sized bowl, cream 1 stick of softened butter. Add 1.5 cups of confectioners sugar and continue to mix with hand mixer. add 1 tbsp almond milk, and 1 tsp vanilla extract. Continue to whip until fluffy, then frost the cookies right away.

 

fullsizeoutput_197e