Grain-Free Cut-Out Cookies (refined sugar-free, Paleo, gluten-free

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 5/16 cup Honey

• Baking & Spices

  • 2 cups Almond flour, fine ground
  • 1/4 tsp Baking soda
  • 1/4 tsp Sea salt, fine
  • 1 tbsp Vanilla extract, GF

• Other

  • ¼ cup virgin coconut oil, softened or liquid

Found on powerhungry.com

Description

Ingredients

• Cookies:
• 2 cups fine ground blanched almond flour (e.g. Honeyville brand)
• ¼ teaspoon fine sea salt
• ¼ teaspoon baking soda
• ¼ cup virgin coconut oil, softened or liquid
• ¼ cup honey
• 1 tablespoon vanilla extract (GF if needed)
• Icing:
• 1 can full-fat coconut milk, chilled overnight
• 1 tablespoon honey

Directions

• COOKIES: In a medium bowl, whisk the almond flour, salt, and baking soda,
• In a small bowl, whisk the oil, honey, and vanilla until blended.
• Add the oil mixture to the flour mixture, stirring until well-blended and smooth. Spoon the dough into the center of a large piece of parchment paper or wax paper. Wrap up into a disc shape and chill for at least 1 hour or until firm enough to roll.
• Preheat oven to 325F. Line a large cookie sheet with parchment paper.
• Roll the chilled dough to ¼-inch thickness between two sheets of parchment paper. Place the rolled out dough into the freezer for 5 minutes (it will make it easier to cut out shapes).
• Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cut cookie shapes in freezer for 5 minutes (this will help them hold their shape when baking). .
• Bake in the preheated oven for about 9-12 minutes (slightly longer for thicker cookies) or until golden at edges. Let cookies cool completely on sheet (they will firm up as they cool). Transfer to a cooling rack. Re-roll, cut and bake any remaining dough.
• ICING: Open the can of coconut milk with a can opener and remove lid. Scoop out the coconut cream that has solidified in the can; transfer to a small bowl (chill leftover milk in a storage container--its great for smoothies).
• Whisk the honey into the coconut cream until blended and smooth. Transfer to a piping bag or a plastic zip-top bag (snip small hole at corner for bag). Pipe in decorative designs on the cooled cookies. Transfer to an airtight container and store in the refrigerator.

Nutrition