WAIT! Before you throw ingredient caution to the wind and give in to the holiday cookies abound, now you don't have to! We've whipped up a gluten & dairy free version of the recipe for you to enjoy.... (without the discomfort of gluten and dairy re-entry).
Break out the cookie cutters, these are fun to make and shape with the kiddos too! If you're a Paleo eater who occasionally makes a coconut sugar exception, you'll love these.
Yield: 25-30 cookies
1 cup almond meal
½ cup coconut flour
1 teaspoon baking soda (we recommend Bob's Redmill)
1 teaspoon cinnamon
½ teaspoon ground sea salt
2 large organic eggs
1 tablespoon coconut sugar
2 teaspoons vanilla extract (we recommend alcohol free)
3 tablespoons room temperature coconut oil (or ghee)
Mix the almond meal, coconut flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
Break the eggs into a small bowl, and whisk slightly.
In a standing mixer fitted with a wire whip attachment, combine the eggs, coconut sugar, and vanilla extract. Start on low, and then increase speed to medium high so that the eggs are very fluffy. Drizzle in the ghee. When ghee is fully incorporated, add the almond mixture 1 tablespoon at a time, until mixture forms a ball and the flour mixture is gone. (If mixture doesn’t come together completely, add 1 tablespoon coconut flour until it does.)
Pat dough out into a disc, and cover with plastic wrap.
Refrigerate for at least 2 hours, or overnight.
Preheat oven to 350 degrees.
Remove dough from plastic wrap, and place between 2 pieces of parchment paper.
Roll dough out so that it’s ¼-inch thick. Use a cookie cutter to cut out pieces of the dough.
Place a clean piece of parchment on a large, rimmed cookie sheet. Bake the cookies for 5-7 minutes or until cooked through and golden brown.
Place cookie sheet on a drying rack, and let cookies cool completely before eating. (If you can!)
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