Soft Sugar Cookies with Spiced Vanilla 'Buttercream' Frosting

• Produce

  • 2 Medjool dates

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Coconut butter
  • 1/3 cup Honey
  • 1 tbsp Maple syrup
  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 cups Almond flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1 pinch Himalayan pink salt
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 tsp Apple cider vinegar
  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Cashews

• Drinks

  • 1 tbsp Orange juice

• Liquids

  • 1 tbsp Water

• Other

  • ½ teaspoon Sunflower Lecithin (natural emulsifier, can be omitted

Found on thekitchenmccabe.com

Description

Ingredients

• 2 cups Almond Flour
• ½ cup Coconut Flour
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Salt
• ½ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ⅓ cup Honey
• 1 tablespoon Coconut Butter
• 1 tablespoon Coconut Oil
• 1 Egg
• FOR THE FROSTING:
• ¾ cup Cashews, soaked overnight
• ½ teaspoon Sunflower Lecithin (natural emulsifier, can be omitted)
• ½ teaspoon Almond Extract
• ½ teaspoon Vanilla Bean Paste
• 1 teaspoon Cinnamon
• 2 Medjool Dates
• 1 tablespoon Maple Syrup
• pinch Himalayan Pink Salt
• 1 tablespoon Coconut Butter
• 1 tablespoon Orange Juice
• ¼ teaspoon Apple Cider Vinegar
• 1-2 tablespoons Water

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Add all cookie ingredients to a food processor or high speed blender and process for 1-2 minutes, or until dough comes together in a smooth, just barely sticky mass.
• Using a scoop about 2 tablespoons in volume, scoop out balls of dough and place them on the prepared cookie sheet, spaced 2 inches apart.
• Take the bottom of a small cup (the bottom of a small spice jar works well) and dip it in coconut flour. Press the bottom of the cup into each scoop of dough, pressing down until the cookie is about ½ inch thick. Re-dip the cup in coconut flour after pressing each cookie.
• Bake the cookies in the preheated oven for 8-10 minutes. 8 minutes will yield a very soft cookie, 10 minutes will be a little bit firmer.
• Cool on a wire rack. Store in an airtight container in the fridge for several weeks. Frost cookies as you need them. If allowed to sit frosted in the fridge for an extended period, they will become soggy.
• FOR THE FROSTING:
• Place all the ingredients for the frosting in a high speed blender and puree until the mixture is completely silky smooth. You may need to scrap the sides of the blender down several times to get the mixture smooth.
• Place in an airtight container and refrigerate. Frost cookies as needed.