2 min read

What could be sweeter than a delicious and healthy-ish cookie to celebrate this Valentine's Day?  We love baking for and with our loved ones, but with allergies and little helpers in the house it can be difficult to come up with something delicious, safe and kid-proof.  With both a gluten and dairy allergies in our families, we were on the hunt for the perfect sugar cookie that was still soft, able to be cut with a cookie cutter and held up to little hands icing them.  After a few trials and lots of errors, this marzipan-inspired cookie received a unanimous thumbs up from our test tasters...a rare event!  If you need a vegan cookie, substituting the egg in this recipe is an easy fix!  We added a buttercream frosting with loads of dairy for our final trial, as our dairy allergy folks were not in attendance, but you could easily use your favorite frosting recipe to keep it dairy free, and these gems are so chewy and moist you could skip frosting altogether!

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Almond Flour Sugar Cookies

3-4 TBSP Raw Honey (depending on desired sweetness, we used 3)
2 TSP Vanilla Bean Paste or Pure Vanilla Extract
1/2 TSP Almond Extract Paste
1/3 - 1/2 cup Raw Organic Cane Sugar (depending on desired sweetness, we used just over 1/3 cup)
2 Eggs, Room Temperature (substitute with a flax egg or egg substitue for a vegan cookie!)
2/3 Cup Liquid Coconut Oil
3 Cups (packed) Finely Ground Blanched Almond Flour
1/2 Cup Coconut Flour
1/2 TSP Baking Soda
1/2 TSP Sea Salt

Heat oven to 350 and place a baking stone inside to pre-heat with oven.  Using a baking stone in this recipe will help the cookie hold it's shape while baking.  In a bowl add wet ingredients one at a time and mix with beaters just until blended.  To keep things simple, we just added the dry ingredients right on top of our blended wet ingredients and then mixed them all on low speed until a wet dough formed. 

Leave your dough in the bowl and pop it in the fridge for at least 10 minutes, but we recommend about 30.  Once your dough has rested form balls about fist size and lay them between two sheets of parchment paper on a hard surface.  Press the dough balls flat with your hands, a rolling pin or cup, working with it as little as possible as to not heat up the dough too much.  Then lift the top sheet of the parchment paper and use a cookie cutter to cut your desired shape. 

Place cookies onto pre-heated baking stone and bake for 10-12 minutes or until just lightly starting to turn golden.  These cookies are soft and chewy, so don't be afraid to bake them a little longer!  Remove cookies from baking stone after cooling 2-3 minutes and place on a wire baking rack to cool completely before icing.

Makes 3 dozen cookies.

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