It’s that time of year, no matter how busy I am, I need to take my Holiday baking on…
These Paleo & Gluten-Free Cut-Out Cookies truly exceeded my expectations this year!
This new recipe has a short list of clean eating and pure ingredients.
The truly amazing thing about this recipe is that it I have only used 1/2 cup of Pure Maple Syrup for the entire recipe! I’m such a huge fan of baking with Pure Maple Syrup. In my opinion it adds just the right amount of sweetness to any baking recipe.
Pure Maple Syrup in your baked goods is not overwhelming you with a highly sugary taste – therefore no sugar crashes or guilty feelings…who needs that during the holidays anyway…
Coconut Butter is literally the icing on these cookies. I have started to love coconut butter so much I can almost add it to anything. It’s pure gold! The coconut butter glaze on these Paleo & Gluten-Free Cut-Out Cookies makes you not miss the typical sugary icing or frosting. The coconut butter enhances the flavor of all the ingredients, especially the grind almonds. It’s a beautiful taste combo and high quality ingredients like this make any baked goods even more fun!
Ingredients, makes about 25 cookies
2 cups Almond Meal
1/4 cup plus 2 tbsp Pure Maple Syrup
1/4 tsp Baking Soda
1/2 cup Coconut Oil
2 tbsp Coconut Butter
1 – 2 tbsp Applesauce, unsweetened
1tbsp Pure Vanilla
3 tbsp Coconut Flour
For the glaze:
2 tbsp Coconut Butter, slightly softened ( I softened mine by just whisking it for a minute or two)
2-3 tbsp shredded Coconut Flakes
In a bowl add almond meal with baking soda.
Add coconut butter, coconut oil, applesauce and vanilla.
Form a nice round ball and wrap ball in parchment paper.
Place in fridge for at least 2 hours or overnight.
Take dough out of fridge. Let it slightly settle.
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
Sprinkle work surface with some coconut flour, that way dough will not stick to the surface or your cookie roller.
Roll out dough with roller to about 1/2″ thick.
Place cut out cookies on parchment lined baking sheet.
Bake cookies for about 12 minutes, or until edges start to turn golden.
Remove from oven and let cookies cool slightly.
While the cookies are still warm, glaze baked cookies with coconut butter and sprinkle with shredded coconut flakes.
Coconut Butter tends to stay solid at room temperature. I put my glazed cookies on the baking sheet inside my freezer for about 5 minutes in order to make the glaze all solid.