Almond Flour Sugar Cookies
It’s always this time of year where sugar cookies seem like a staple. Well, at least to us moms. Kids love decorating them, everyone loves eating them. They’re just loaded with sugar and I typically get a headache after just one. This recipe mitigates the headaches, and I don’t have to feel bad about my little guy, or myself, eating more than one.
Top them with Simple Mills frosting and you have yourself a guilt-free holiday treat that’s delicious. You can taste the coconut in the frosting though, so being prepared for that is important. If you don’t like the taste of coconut, then I suggest using or making your own frosting. But Simple Mills always finds a way to save me time with their mixes and now frostings, so I am always a fan of that.
This was the first year my son was old enough to decorate cookies and he LOVED it. I know that these cookies will now be a tradition in our home for years to come during the holiday season.
Almond Flour Sugar Cookies
Ingredients
- ½ cup butter or ghee softened to room temp
- ¼ cup coconut oil softened to room temp
- 1 cup sugar (I prefer ½ cup coconut sugar and ½ cup maple syrup or maple sugar)
- 2 eggs, room temp
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan salt
- 21/4 cups almond flour, packed
- ½ cup coconut flour, packed
- 10 oz Simple Mills vanilla frosting
Instructions
- In a large bowl cream butter or ghee, coconut oil, and sugar until well combined. I like to beat this for about 3-5 minutes. Add one egg at a time and beat for about 1 minute each. Add in vanilla.
- In a medium bowl combine all dry ingredients – baking soda, salt, almond flour, and coconut flour. Whisk together until well combined before adding in thirds to the wet ingredients.
- Shape dough into a ball (may be sticky) and refrigerate overnight. Allow dough to come to room temp for about an hour
- before rolling out on a well-floured surface. Preheat oven to 350⁰F and line 2 large baking sheets with parchment.
- Roll out dough to about ¼” thick and cut into desired shapes. Place cookies 1” apart on baking sheet and place in freezer for about 5 minutes just until chilled to maintain their shape when baked.
- Bake for 12-15 minutes or until the edges are golden brown. These cookies will be slightly softer than regular sugar cookies, so cook a couple minutes longer for crunchier cookies. Cool on baking sheet completely before frosting with Simple Mills vanilla frosting.
