Paleo & Grain Free Sugar cookies

I have always enjoyed making roll-out sugar cookies. I created this recipe for a valentine's day treat.

These have such a similar texture and taste, to the ones that I used to make. They have the perfect amount of softness/chewiness for me. I like my cookies to be on the soft side. You can bake them for longer if you like them crunchier.

Paleo & Grain Free Sugar cookies
Makes about 2 dozen
depending on the size of your cookie

Cookie Ingredients
1/4 C. Palm Shortening
1/4 C. Maple Syrup
1 Egg
1 1/2 C. Almond Flour
3 Tbsp. Coconut Flour
2 Tbsp. Arrowroot Starch
1/2 tsp. Salt
1/8 tsp. Baking soda

(extra 1/8 C. almond flour to roll out dough)

Chocolate Frosting ingredients
3/4 C. Coconut Oil
2/3 C. Cocoa Powder
1/2 to 2/3 C. Maple Syrup(adjust to your taste)
1/4 tsp. salt

Cookie Instructions
Pre-heat oven to 350' F. Grease a cookie sheet with palm shortening and set aside.
In a medium size bowl mix the palm shortening, maple syrup and egg. Then add the rest of the ingredients and stir.
Take out of the bowl and wrap with plastic wrap or put dough in a plastic bag, flatten in to a disc and refrigerate for 20-30 minutes. Roll out dough between 2 pieces of parchment paper.
Cut out shapes using a cookie cutter and place onto the greased pan. Make sure that they are not touching.
Bake for 6-10 minutes, or just until they start to get lightly golden brown around the edges.
Let cool for a few minutes before transferring to a plate or wire rack to cool. Make sure they are cooled completely before frosting.

Chocolate Frosting Instructions
Melt coconut oil in a small microwave safe bowl. Add the cocoa powder and stir. Then add the maple syrup and salt and mix well.
Cover and let cool in the fridge for 10-15 minutes, giving it a good stir every 3-5 minutes until it is thick enough to frost cookies.

Enjoy!

Comments

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