Monday, October 29, 2012

Almond Flour Cut Out "Sugar" Cookies (Diary/Egg/Grain Free, Paleo)


These cookies resemble a soft sugar cookie and have a slight sweetness that will pair nicely with frosting, jams or whatever else you can think to decorate them with.

So Bake, Cut, & Enjoy!


Almond Flour Cut Out "Sugar"Cookies (Diary/Egg/Grain Free, Paleo)

Ingredients:

2 cups fine ground blanched almond flour (such as Honeyville, not Bob's Redmill it's too coarse ground) 
Scant less than 1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut oil, softened or liquid (*see alternative fat subs below)
1/4 cup honey (or vegan liquid alternative such as agave/coconut sugar)*
1-2 tablespoons thick applesauce** (depending on how watery your apple sauce is)
1 tablespoon gluten free vanilla extract 

*Option: Sub Ghee (Tates great and is lactose & casein free) or Organic palm shortening for the coconut oil).

**Option: Omit the applesauce and replace with fat choice. The apple sauce gives it a lighter texture but all oil works great too, especially if using ghee.

*Note: This recipe has only been tested with honey. 'Coconut nectar' may significantly change the taste and texture of the cookie, as it is darker in flavor, color and it's lower in acidity. You may want to replace 1/2 teaspoon of the vanilla with apple cider vinegar or lemon juice for best results.

Directions:

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)

Preheat the oven to 325 degrees 

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 the cookies in a 325 degree oven 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. 

The amount of cookies yielded will vary depending on the size of cookie cutter you use and thickness of the cookie. These cookie are even better after being chilled in the fridge.

18 comments:

  1. Ack! 350 degrees or 325?

    ReplyDelete
  2. Excited to try these cookies! I've been on the look out for GF and refined SF roll out cookies. These would be perfect for the holidays!! Thanks :)

    ReplyDelete
  3. Great recipe! Added to my list of must-tries for the Holidays!

    ReplyDelete
  4. I love your recipes. It is evident the amount of time and care you out into preparing them, photographing the results, and writing the posts. Thank you. These cookies look marvelous.

    ReplyDelete
  5. I'm absolutely loving your blog!!! I am so glad I found it via Pinterest! I have been exclusively using coconut and almond flour for my baking and am so pleased to find someone else that does too! Thank you so much!!! I have already sent your site to a couple friends as well!

    ReplyDelete
  6. Can't tell you how excited I am to try these! My kids have long wanted cookies they can decorate! Now, any suggestions for good frosting/whatever to paint them with? Thank you for putting yourself out there!

    ReplyDelete
  7. Ha, the "Walking Ginger-Dead" idea is hilarious! Looks like I'll need to find some cookie cutters earlier this year than I thought. ;)

    ReplyDelete
  8. These look fantastic - but funny I've developed a gingerbread man recipe which is almost the same recipe as yours!

    I will definitely be trying your "sugar" cookie recipe!

    ReplyDelete
  9. You're my hero. Love this recipe and can't wait to make with my kiddos.

    Hope you're well.

    --Amber

    ReplyDelete
  10. I loved them...they were easy to do and soooo delicious. I will be making this often but next time I need to do a double batch, we ate them all as soon as they came out of the oven. I cut them in squares to save time. ;)

    ReplyDelete
  11. These cookies were super! Thanks so much for sharing! They cut out nicely. I froze the dough in four smaller "batches" in parchment paper for about 1-2 hours. Then rolled it out in smaller batches. If it got warm/sticky--I just put it back in the parchment paper and tossed it in the freezer. Rolled them out between two swatches of parchment paper. I used honey and coconut oil. Everybody loved them. Someone commented on a slight coconut flavor. We did ice some and left some plain. A keeper! Thanks for helping me survive this Christmas season with a great sugar cookie!!!

    ReplyDelete
  12. hi,
    can i use cocoa butter insted of coconut oil?

    ReplyDelete
    Replies
    1. No, they are very different. You can use palm shortening butter or ghee though.

      Delete
  13. The Honeyville makes a huge difference! I made some of these at Christmas with Trader Joe's almond flour and they were hard to work with and spread all over the pan. I bit the bullet and bought some Honeyville to make Easter cookies. They held their shape wonderfully! I made my cookies 1/4" thick and got 12 out of the recipe.

    ReplyDelete
  14. Maybe this is a dumb question, but would this work as a pie crust?

    ReplyDelete
    Replies
    1. I've not tried this one as a pie crust. It may work well but they can be a bit on the softer side for a cookie. My Snicker-doodle cookie works great though as a crust.

      Delete

ShareThis