Sugar cookies are a holiday classic, but they are usually comprised of white flour, lots of sugar and even sometimes cornstarch. These sugar cookies are free from all of these bad ingredients and are light, crisp and not too sweet. Plus they are gluten-free, grain-free and dairy-free, paleo and vegan adaptable! Cut these out into your favorite shapes and decorate with your favorite healthy frosting, melted dark chocolate, or sparkly sprinkling sugar.
Gluten-Free, Grain-Free Holiday Sugar Cookies
1/2 C raw wildflower honey or 3/4 C B grade maple syrup
1/4 C coconut nectar (or maple syrup)
2/3 C unsalted organic butter or extra virgin coconut oil, softened to room temperature
1/2 tsp fine pink Himalayan salt
4 large organic eggs or prepared egg replacer equal to 4 large eggs
1Tb vanilla bean powder or pure vanilla extract
1 1/2 tsp fresh lemon or orange zest
1/2 tsp baking powder
1/2C almond flour
1 1/4C coconut flour (humid climates may need an additional 2-4Tb of coconut flour), sifted
Coarse sugar for sprinkling or melted dark chocolate for dipping/drizzling- optional
Preheat the oven to 350°F and line a large baking sheet with either Silpat or parchment paper.
In a large bowl cream the butter, honey and coconut nectar with an electric mixer until fluffy and smooth. Add in the eggs, vanilla, salt and orange zest and mix until well combined. Add the baking powder, almond flour and coconut flour and mix well for 1-2 minutes, or until well combined and the consistency of cookie dough. Wait at least 3-4 minutes for the coconut flour to absorb the liquid before adding more, a little at a time, until it is the desired texture.
Sprinkle coconut flour on your work surface and rolling pin. Tip dough out onto the prepared surface and mold into a ball, sprinkle more coconut flour as needed to prevent sticking. Roll dough approximately 1/4-inch thick and cut out your desired shapes. Gently remove cookies (dough is delicate) and place onto the prepared cookie sheet. If desired sprinkle with sparkly coarse decorating sugar or leave plain.
Bake cookies for 12-15 minutes, or until the just start to turn golden brown. Allow to cool on a cooling rack. if desired, either half-dip or drizzle cookies with melted dark chocolate or frost with your favorite healthy frosting. Enjoy!
* Recipe is vegan if maple syrup is substituted for the honey, coconut oil for the butter and egg replacer for the eggs.
** To make this recipe tree-nut free omit the almond flour and replace with the same amount of coconut flour instead.
What are your favorite Christmas/holiday cookies? Let us know in the comments below and on Facebook– we love hearing from you!
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