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| Prep Time | 1.5 hours |
| Cook Time | 10-12 minutes |
| Servings |
varies on cookie cutter used
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Ingredients
- 2 cups blanched almond flour (fine ground) such as, Honeyville, not Bob's Redmill it's too coarse ground
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 tablespoons coconut oil , softened or liquid
- 1/4 cup honey or vegan liquid alternative such as agave/coconut sugar
- 1-2 tablespoons applesauce , thick
- 1 tablespoons vanilla extract , gluten free
Ingredients
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Instructions
- Preheat the oven to 325 degrees.
- In a medium sized bowl, combine dry ingredients; mix together well.
- In a separate bowl, mix together the oil, honey, applesauce and vanilla.
- Add the liquid ingredients to the dry ingredients, mix until combined and form a smooth ball.
- Wrap the dough in parchment paper or plastic and chill the dough for at least one hour or longer (till firm enough to roll out)
- Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour as bench flour to keep it from sticking. Just don't overdo it or the dough will get tough.
- The dough should be rolled between 1/2 inch and 1/4 inch thick, depending on what you like. Thickness of the cookie will affect the baking time.
- Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting.
- When ready to cut out the cookies, dip the cutter in coconut flour and cut through the dough.
- Using a thin metal spatula, transfer the unbaked cookie to a parchment lined cookie sheet. The unbaked cookies are easiest to transfer when cold. For this reason I like to cut small batches at a time, storing half of the dough in the fridge until the next round of cutting.
- Once the sheet is full, chill the cutouts in the freezer again for a few minutes if needed. Chilled dough holds it form better as it bakes.
- Bake for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie.
- Leave cookies on the cookie sheet until cool. They may seem fragile at first, but will firm up as they cool.
Recipe Notes
Recipe Adapted from urbanposer.blogspot.com/2012/10/almond-flour-cut-out-cookies.html Retrieved December 2014