If you want an easy and fast holiday cookie recipe this one is ready in 30 minutes and is dairy free and gluten free, this one’s for you! These cookies are topped with the most delicious and refined sugar free coconut butter frosting. You can make these cookies into any shape you want! Either gift these to someone for the holidays or make it to enjoy however you are celebrating – they are definitely going to be a hit!
For this recipe, you will need:
- Egg: I like to use pasture raised eggs because they pack in the most amount of nutrients
- Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
- Coconut Oil: make sure you use unrefined and virgin as it’s not processed and that you melt it before adding it to the recipe
- Vanilla Extract: make sure it’s just pure vanilla extract and not imitation vanilla extract which uses artificial and refined sugars, flavors, and preservatives
- Almond Flour: organic is ideal because almonds are sprayed with glyphosate
- Baking Soda
- Coconut Flour
- Coconut Butter: I used Artisana Organics, but any will work, just check the label
- Coconut Oil: make sure you use unrefined and virgin as it’s not processed and that you melt it before adding it to the recipe
Tips:
- Make sure the cookies are even size
- While the cookies back, make the icing
How to Store:
- Store in an airtight container in the fridge but let them cool for a few hours before you store them so they do not become soggy
Other cookie recipes to try:
Chocolate Chip Pumpkin Cookies
Flourless Double Chocolate Chip Peanut Butter Cookies
Shortbread Cookies with Coconut Buttercream Frosting
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Cookies
- 1 egg
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 tsp baking soda
- maple syrup
- 1/3 cup coconut flour
Frosting
- 1/2 cup coconut butter (warm up for 30 seconds)
- 3 tbsp water
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
Instructions
- In a medium mixing bowl, add the egg and whisk.
- Add in the maple syrup, coconut oil, and vanilla extract. Mix together well.
- Add in the dry ingredients (almond flour, baking soda, and coconut flour) and mix together well.
- Use your hands to make the dough into a ball and then cover the mixing bowl with a paper towel or reusable cloth and place in the refrigerator for 15 minutes.
- Preheat the oven to 350 F degrees and line a baking tray with parchment paper.
- Remove the dough from the refrigerator and place the dough on a piece of parchment paper. Roll out the dough (if it sticks, you can sprinkle some almond flour on the dough or place another piece of parchment paper on top of the dough and roll it out). Roll out the dough to about ¼ inch thick.
- Use a small cookie cutter of your choice to make the cookies. Roll out leftover dough as many times as you need to use it all up.
- Put the cookies on the baking sheet and cook for 8-10 minutes, until the bottoms are golden brown.
- While cookies are baking, add all of the frosting ingredients into a high speed blender or food processor and blend.
- Remove cookies and let cool on a metal baking rack. Add icing to the middle of the cookies (I used a plastic bag and cut a ½ inch off the corner) and use a spoon or spatula to smooth out. Let icing harden and ENJOY!!
Did you make this recipe?Tag @girlswhoeat!
