Fa la la la la….it’s almost Christmas!!! Which means, I’m about to do as much holiday baking as I can fit into my schedule. There’s nothing better than playing Christmas music and baking delicious healthy sweet treats.
This is my favorite time of year because I get to test all kinds of holiday desserts for the blog. A crowd favorite from last years holiday treats were the gluten free gingerbread cookies I created. So this year I thought I’d make a recipe for those who aren’t entirely fond of gingerbread, even though it’s pure madness not to like gingerbread.
Every year since I can remember my grandmother has made sugar cookies and decorated them for Christmas. She always made them a few weeks before Christmas and everyone in the family would stop by and get their share of cookies to snack on before the other desserts emerged on Christmas day.
So this year I thought I would continue my grandmother’s tradition and create a healthy gluten free, dairy free version of her sugar cookie recipe. These are super easy to make and I tested the recipe several times to make sure the dough rolls out well to make different shapes with cookie cutters. Good news, it works! So you can enjoy making these delicious cookies with your family too!
Makes 12-15 cookies
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1/4 tsp salt
- 3/4 cup maple sugar
- 1/3 cup room temperature coconut oil (not melted)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 egg room temperature
Pre-heat oven to 350 degrees. In a medium size bowl or kitchen aid blender bowl, mix egg, coconut oil, & maple sugar together.
Add all other ingredients to bowl and blend on low with a mixer until a dough forms (this may take 1-2 minutes).
Roll dough into a ball and wrap with parchment paper. Freeze for 30 minutes.
After dough has cooled, lay out 2 large sheets of parchment paper on your counter and sprinkle with arrowroot or tapioca flour (this keeps the dough from sticking). Spray a baking sheet with coconut oil and set right beside parchment paper.
*Note: once the dough has been rolled out you need to cookie cut fast or the dough will become too soggy to use. Once you have cut all the cookies you will have extra dough to re-roll and cookie cut again. Before you start the process again, place the dough back into freezer while the first cookie batch is baking.
Bake cookies for 8-10 minutes (depending on how done you like them). Best served warm. Cookies will keep in the refrigerator for up to 10 days or in the freezer for one month. Best reheated in the oven.