Making sugar cookie cut-outs has been a long standing tradition in my family. From the time I was little, my siblings and I always enjoyed helping Mom make cookies. Decorating them was the best! It was an opportunity to explore my creative side.
The tradition has continued with my family. All of my guys look forward to helping me bake and decorate the cookies. The holidays would not be the same without the sugar cookie cut-outs!
But what happens when you decide to remove white sugar and traditional flours from your diet? Uh, that spells trouble for your typical sugar cookie recipe. And if that was complicated enough, I needed to make them dairy free for my older son. That means no butter!
Fortunately, I formulated a recipe that we really enjoy. It has no white sugar, no gluten, no butter, and get this...even no egg! So for all of the people out there who need to meet these dietary restrictions, this one is for you!
These cookies are great with or without frosting so I have included a frosting recipe for you as well. This recipe makes approximately 5 dozen cookies depending on the size of your cookie cutters. I do not use overly large ones, more on the small-medium side. So keep that in mind if you use large ones because your cookie count will be less. You can also halve the recipe if you don't want to bake as many cookies. You could also freeze part of the dough for later use. Another note is you have the choice between using ground flaxseed or ground chia seed. If you use ground chia, I would recommend white chia seed as it won't show up in the cookie dough like the dark seeds do.
Finding cookie decorations can be very challenging when you are trying to avoid dyes and other artificial ingredients. I was happy to find this brand that has a variety of options. Confection Crafts uses natural vegetable color to get their beautiful shades. There are a few more companies out there that offer some decent options we well. Sometimes we will use the Enjoy Life mini chips to decorate which is another trusted option. I hope you enjoy some quality time with your family this holiday season. Making cookies together always a great memory maker!
For the cookies:
3 3/4 cups almond flour
6 Tbs arrowroot
3 tsp baking powder
1 1/2 tsp baking soda
1/4 cup organic coconut sugar
1/2 tsp sea salt
1 cup coconut butter, softened
1 cup maple syrup
1 Tbs vanilla extract
3 Tbs ground flaxseed or ground chia seed*
1/2 cup coconut oil, melted
Extra flour, such as coconut flour, for rolling out the cookies
For the frosting (makes 3/4 cups):
1/4 cup coconut butter (coconut cream concentrate), softened
2 Tbs coconut oil, melted
1/4 cup raw honey
2 tsp vanilla extract
3 Tbs full fat coconut milk
1. Mix the almond flour, arrowroot, baking powder, baking soda, coconut sugar, and sea salt in a large bowl.
2. In a separate bowl, mix the softened coconut butter, maple syrup, vanilla, flax or chia, and melted coconut oil.
3. Combine the dry and wet ingredients, mix well, and place in your refrigerator for 1 hour to overnight. At first, the dough will seem hard and crumbly. But once your hands start working it a bit, it softens up and is easy to work with.
4. On your working surface, sprinkle a little coconut flour or flour of your choice to keep the dough from sticking. Also, reserve some for your rolling pin as every so often you will want to rub it with flour. Now is a good time to preheat your oven to 350° and line your cookie sheets with parchment paper.
5. Start by breaking off about 1/4 of the cookie dough and rolling it out onto your floured surface with your rolling pin. The cookie dough should be about 1/4 inch thick. Then use your cookie cutter to make your shapes. If you don't want to frost them but still want to add some decoration, sprinkle your decorations on before they go into the oven.
6. Bake the cookies for 8-10 minutes, or until the edges are golden brown. Allow the cookies to cool completely before frosting them. While the cookies are cooling, you can begin to make the frosting. In a small saucepan, melt the coconut oil. Once melted, add the coconut butter and heat just until smooth. If you heat it too long and it liquifies, just know it will need to spend a little more time in the refrigerator to gain that thick, spreadable consistency. Transfer this mixture into a small bowl and add the raw honey, vanilla, and coconut milk. Mix well and place in the refrigerator for just a couple of minutes (2-3 minutes).
7. As you stir your frosting, you should notice it has thickened up in consistency. If not, place it back in the refrigerator for just a minute or two longer. You don't want it in there very long or it will get too hard to stir.
8. Once the cookies have cooled, frost and decorate them. Makes about 5 dozen cut out cookies.