- 24
- 30 mins
- 60 mins
Ingredients
- Cookies:
- 2 cups fine ground blanched almond flour (e.g. Honeyville brand)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 cup virgin coconut oil, softened or liquid
- 1/4 cup honey
- 1 tablespoon vanilla extract (GF if needed)
Preparation
Step 1
COOKIES:
In a medium bowl, whisk the almond flour, salt, and baking soda,
In a small bowl, whisk the oil, honey, and vanilla until blended.
Add the oil mixture to the flour mixture, stirring until well-blended and smooth. Spoon the dough into the center of a large piece of parchment paper or wax paper. Wrap up into a disc shape and chill for at least 1 hour or until firm enough to roll.
Preheat oven to 325F. Line a large cookie sheet with parchment paper.
Roll the chilled dough to ¼-inch thickness between two sheets of parchment paper. Place the rolled out dough into the freezer for 5 minutes (it will make it easier to cut out shapes).
Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cut cookie shapes in freezer for 5 minutes (this will help them hold their shape when baking). .
Bake in the preheated oven for about 9-12 minutes (slightly longer for thicker cookies) or until golden at edges. Let cookies cool completely on sheet (they will firm up as they cool). Transfer to a cooling rack. Re-roll, cut and bake any remaining dough.