Crispy and buttery, but vegan and grain-free!
There is always an occasion for sugar cookies. The dough boy was smart to create a cookie for every holiday. Those were very easy to pop in the oven. These are almost as easy, not to mention a lot better for you!
These cookies are grain-free and vegan. They can be modified so almost everyone can experience the nostalgia that is a crispy and buttery sugar cookie! If you look up sugar cookies, you'll find a lot of white sugar, even more butter and all the gluten. These are made with simple, whole ingredients that leave people of all lifestyles choices feeling good.
Mix the dough, set in fridge, go for a walk and you're ready to roll. Shape them for whatever the occasion may be and finish them off with frosting and sprinkles.
2 cups almond flour
1 tbsp tapioca flour
2 Tbsp maple sugar (or any light colored sugar)
1/4 tsp baking soda
1/4 cup coconut oil
1/4 cup maple syrup
Combine almond flour, tapioca flour, maple sugar and baking soda in a bowl. Mix well.
Add in the coconut oil and maple syrup. Stir and scrape edges. The dough should be able to form into a ball.
Let the ball of dough chill in fridge for about 1 hour.
Preheat oven to 350°F.
Roll out the dough and use cookie cutters of desired shape.
Prepare a baking sheet with parchment paper and bake for 9-11 minutes until slightly golden.
Let cookies cool completely before frosting and topping.