Sugar Cookie Recipe (Gluten-Free, Paleo

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1 tbsp Arrowroot powder
  • 1/4 tsp Sea salt
  • 1 tbsp Vanilla

• Dairy

  • 2 tbsp Butter

Found on mommypotamus.com

Description

Ingredients

• 2 cups almond flour
• 1 tablespoon arrowroot powder, plus more for rolling
• 1 large egg
• ¼ cup maple syrup
• 2 tablespoons melted butter
• ¼ teaspoon sea salt
• 1 tablespoon vanilla (buy vanilla here or make your own with this recipe)
• 6 tablespoons butter - This is a slightly yellow buttercream frosting. For a whiter frosting youll want to use ½ cup sustainably harvested palm shortening, but although the palm version is pictured my kids ended up really preferring the butter flavor
• ¼ cup arrowroot powder, or more if needed to thicken the frosting
• ¼ cup thick honey (this is what I use)
• 1 teaspoon vanilla (buy vanilla here or make your own vanilla with this recipe)
• pinch of sea salt
• Natural food dye (optional)

Directions

• Preheat oven to 325F.
• Combine dry ingredients in a bowl.
• Add wet ingredients and stir well.
• Roll dough into a ball and chill it in the fridge for 20 minutes.
• Remove the dough from the fridge and place it on parchment paper or wax paper. Dust your rolling pin with arrowroot flour, sprinkle the dough, and roll it to about ⅛ inch thick. Cut out shapes using your cookie cutters, then use a spatula to place the cookies on a greased cookie sheet (or one that has been lined with parchment paper.)
• Bake for 10-12 minutes, then allow to cool before decorating.
• Combine all ingredients except the optional food dye in a bowl and mix using a fork (or hand mixer) until well-combined. If desired, add optional food dye until the desired color is reached. The dye tends to thin out the frosting a bit and make it more spreadable. If not using food dye, add a bit more butter or palm shortening until desired consistency is reached.