If you need a last-minute hostess gift, a fun weekend, or holiday week kid craft or dessert for holiday dinner, then you must try these gluten-free dairy-free refined sugar-free sugar cookies!
I brought them into my son’s class for a craft at his holiday party and they were a true hit! You can try any cookie cutters and any toppings. I like @colorkitchenfoods for dye-free plant-based sprinkles and frosting options and @unreal.snacks for dye-free, less sugar candies. These are the one’s we made in class this week! Thank you @rachlmansfield for the recipe inspiration!!
In a medium bowl, whisk together egg, vanilla, maple syrup
Add in coconut oil and whisk again
Mix in the almond and coconut flour, baking powder and form dough into big ball
Cover bowl (with dough inside) with a paper towel and place in fridge for 30 minutes
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Remove the dough from the fridge and sprinkle almond flour onto counter. (I taped down parchment paper to the counter.) Use a rolling pin to flatten the dough to 1/4 inch thick. Use extra almond flower if it’s sticky. (I used a bunch, especially after re-rolling).
Start cutting the cookies! You will need to re-roll the scraps to make more cookies.
Place the cookies onto baking sheet and bake in oven for 8-10 mins until they begin to brown