Description
The BEST gluten free, grain free, paleo, vegan, nut free sugar cookies around! Simple and oh so delicious!
Ingredients
Cookies:
- 2 cups cassava flour (cassava flour varies by brand, this is what I use and recommend for this recipe)
- 1/4 cup coconut flour
- 1 cup organic palm shortening (non-hydrogenated)
- 3/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
Optional Icing:
- 1/2 cup organic palm shortening
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- In a stand mixer fitted with the whisk attachment, blend the palm shortening, maple syrup and vanilla extract together until smooth.
- Stop the mixer and add in the cassava flour, coconut flour, baking soda and salt. Mix on medium-low until the dough is just combined. Scrap down sides if needed. Then transfer the dough to a piece of plastic wrap and form the dough into a disc shape. Wrap the plastic securely around the dough disc and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. while the dough chills and line a cookie sheet with parchment paper.
- Once your dough is chilled, lay out a large piece of parchment paper as your rolling station. Add a teaspoon of cassava flour to the paper and set your dough disc on top of that. Pat some of the cassava flour on the top of the dough disc and top with another piece of parchment paper.
- Use a rolling pin to roll out the dough on top of the parchment paper, rolling the dough from both top to bottom edges and side to side. Roll the dough until it evenly reaches a 1/4 inch thickness.
- Then remove the top piece of parchment paper and use your favorite cookie cutters to cut out shapes. Transfer the shapes to your cookie sheet lined with parchment paper.
- If you want to bake sprinkles into your cookies, decorate them now on the cookie sheet and then bake them. If you’ll be icing the cookies, bake them now undecorated.
- Bake for 10 minutes.
- Remove cookies from the oven and allow to cool for 3-5 minutes on the cookie sheet before transferring them to a wire rack to cool completely. Allow cookies to cool completely before icing.
- To make the icing, use a blender to blend all icing ingredients until smooth. You can also blend in your choice of food colorings if you desire. Once the cookies are cool, decorate with the icing as desired. You can also use sprinkles over the icing.
- Store the cooled and decorated cookies in an air tight container for up to one week.
- Eat and enjoy!
Notes
*The dough can be made ahead of time and stored it in the refrigerator but must be allowed time to soften slightly on the counter before attempting to roll it out, allow at least 10 minutes (depending on the temperature of your home).
*Icing recipe is included as an option but not included in the nutrition facts of this recipe. The nutrition facts are for the cookies only.
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