Peanut Butter Cut-Out Sugar Cookies

• Vegan
• Gluten free

• Condiments

  • 1/4 cup Maple syrup, pure
  • 2 tbsp Peanut butter

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 1 Cane juice/coconut sugar/coarse sugar
  • 2 2/3 tbsp Coconut flour
  • 1 Dark chocolate, vegan
  • 1/2 tbsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on fooduzzi.com

Description

Directions

• Mix almond flour, coconut flour, and baking soda in a bowl, making sure to remove all lumps. Set aside.
• In a smaller bowl, melt coconut oil and nut butter together. Mix to combine. Add maple syrup and vanilla extract and mix.
• Add your wet ingredients to your dry ingredients and mix until combined. The dough should come together in a ball.
• Scoop dough into a piece of plastic wrap, and set in the fridge for 3-4 hours, or up to overnight.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place another sheet of parchment paper onto your surface. Dust the parchment paper with a bit of coconut flour. Add your dough ball to the coconut flour, and dust a bit more flour on top. Roll out your dough to 1/4-inch. The dough will be soft, so continue dusting on a small amount of coconut flour so your rolling pin wont stick.
• Cut out your shapes using a cookie cutter. Carefully remove excess dough and place cut cookies on your parchment-lined baking sheet. Roll the excess dough into a ball, roll out, and cut more shapes until no more dough is left.
• Sprinkle cut cookies with evaporated cane juice if desired. Bake for 8-10 minutes, or until the edges are browned. Allow cookies to cool for 5 minutes on the baking sheet, and then move to a wire rack to cool completely.
• Decorate with dark chocolate if desired. Store in an air-tight container.