Gluten-Free Christmas Cookies
Ingredients
-
1 ½
cups
blanched almond flour
-
¼
cup
arrowroot starch
-
1
tablespoon
melted coconut oil
-
5
tablespoons
maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
baking powder
-
½
teaspoon
almond extract
-
⅛
teaspoon
fine sea salt
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, arrowroot starch, coconut oil, maple syrup, vanilla extract, baking powder, almond extract, and salt until uniform.
- Refrigerate the dough for 30 minutes if making cut-out cookies.
- Roll out the dough between two pieces of parchment paper to about ¼-inch thick.
- Cut out shapes with cookie cutters and transfer them to the lined baking sheet.
- Bake for 8 to 10 minutes, depending on desired softness.
- Allow cookies to cool completely on the pan before frosting if desired.
Nutrition Facts (estimated)
Servings
16
Calories
92
Total fat
6g
Total carbohydrates
8g
Total protein
2g
Sodium
19mg
Cholesterol
0mg
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