This dough is the perfect blend of chewy and sweet! You can ice them if you want but in all honesty they are delicious just as is!
I usually whip these up around holiday time and make festive cookies with the kids. It's fun to be able to have a workable sugar cookie dough that we can really get creative with!
Ingredients:
1-1/2 cups almond flour
1/2 cup coconut flour
3/4 cup Lakanto Golden sweetener
1/4 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon gelatin
2 eggs, whisked
2 tablespoons vanilla extract
3 tablespoons melted butter (sub with melted Coconut Manna for an easy Dairy Free option)
Directions:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the dry ingredients.
Slowly mix in the eggs and vanilla extract then pour in the melted butter. Once all ingredients are incorporated, roll the dough into a ball and cover with saran wrap and refrigerate two hours
Best results are when you utilize parchment paper so your dough doesn't stick to the rolling pin.
Lay down on piece of parchment paper, center the dough, and cover with another piece of parchment paper. Roll the dough out to about 1/4 thickness. Use assorted cookie cutters to cut the dough into your desired shapes. Try using a spatula to remove the shapes and lay them onto your baking pan. You can easily push the dough remnants back together, and roll back out with the rolling pin and continue making cookies.
Place on a silicone lined sheet pan and bake for 8 minutes.
Allow cookies to cool totally before icing.
If you are using a cookie mold like I did for these Easter cookies, make sure to grease the molds very well prior to use. Depending on the thickness of the cookie, you will want to increase the baking time. For these Easter cookie tins I baked them for a total of 10 minutes.
Yields approximately 24-30 1-1/2" cookies
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