Vegan & Paleo Iced Sugar Cookies
Ingredients
The cookies
-
1½
cups
almond meal
-
¼
cup
arrowroot or tapioca starch
-
1
tablespoon
melted coconut oil
-
5
tablespoons
pure maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
¼
teaspoon
baking soda
-
pinch
sea salt
The Honey Buttercream
-
1
tablespoon
Nutiva red palm oil shortening
-
1
tablespoon
coconut oil (not melted)
-
2
tablespoons
arrowroot or tapioca starch
-
2
tablespoons
thick raw honey
-
½
teaspoon
vanilla or almond extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond meal and tapioca starch, then add the remaining ingredients and mix until a sticky dough forms.
- Drop tablespoons of dough onto the baking sheet and flatten with wet fingers.
- Alternatively, freeze the dough for 30 minutes, roll it out, and use cookie cutters to shape the cookies.
- Bake for 12 to 14 minutes until edges are dry to the touch.
- Allow cookies to cool completely before frosting, which takes at least 30 minutes.
- To make the Honey Buttercream, mix all ingredients in a small bowl until combined.
- Spread or pipe the frosting onto cooled cookies.
Nutrition Facts (estimated)
Servings
12
Calories
168
Total fat
11g
Total carbohydrates
14g
Total protein
4g
Sodium
39mg
Cholesterol
0mg
You might also like