Guilt-less Sugar Cookies

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/4 cup Coconut flour
  • 3/4 cup Coconut sugar
  • 1/2 tsp Salt, fine
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Vital proteins vanilla coconut collagen peptides

Found on thelivefitgirls.com

Ingredients

• 2/3 cup coconut oil (softened, not melted -- microwave it for 10 seconds)
• 3/4 cup coconut sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups blanched almond flour
• 1/2 cup Vital Proteins Vanilla Coconut Collagen Peptides
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Directions

• In a standing mixer, cream together the coconut oil, and brown sugar. Add the eggs and vanilla extract, and mix until smooth. In a separate bowl, combine the almond flour, Vital Proteins, coconut flour, baking soda, and salt. With the mixer running on low, add the flour mixture to the creamed ingredients 1/2 cup at a time, beating well after each addition. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 -- I did it overnight. Line 2 baking sheets with parchment paper. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. Cut out the cookies using your favorite cookie cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets. Place the baking sheets in the freezer for 15 minutes while you preheat the oven to 350 degrees -- TRUST ME, youll want your dough nice and cold so your cookies dont spread too much. Bake the cookies for 12-14 minutes, until lightly golden. Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!