Cook Time 15 minutes
Total Time 1 hour
Makes Approx. 24 cookies
Nutritional Info Per Serving - Calories 138, Sugar 1g, Carbs 3g, Total Fat 13g, Protein 3g
- 1/2 cup butter, (can substitute with margarine or ghee) softened
- 1/4 cup softened coconut oil
- 3/4 cup sugar substitute* (I used Equal Granular as it's what was on hand, you could use Stevia, Erythritol, Xylitol or Monk Fruit)
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 1/4 cups blanched almond flour packed lightly
- 1/2 cup coconut flour
1. Using a stand mixer, cream together the butter, coconut oil, and sugar substitute. Add the eggs,vanilla and almond extract, mix until incorporated.
2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
3. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
4. Preheat the oven to 160 degrees fan forced oven or 180 degrees conventional oven . Line a 2 baking sheets with baking paper.
5. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. I like laying it on a piece of baking paper and placing another sheet on top to roll it out. Or you may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. *Try keep the dough as cold as possible and work quickly* then using a egg flip or similar, transfer
the cut cookies to the baking sheets.
6. Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to pop it into the fridge for a little bit.
7. Bake the cookies for 13-15 minutes, or until lightly golden. Cool on baking tray for 2 minutes then transfer to a wire rack. Cool completely
before frosting. Enjoy! for a Sugar Free Royal Icing Recipe Click Here
If you have trouble cutting them out, try rolling out the dough then placing it in the freezer for 10 minutes before cutting.