Ingredients
- 1/4 cup grass-fed butter unsalted, softened
- 6 tablespoons raw honey
- 1 egg room temp
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour sifted
- 1/4 cup coconut flour sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Icing
- 2/3 cup organic powdered sugar or powdered monk fruit sweetener, for paleo friendly
- 3-4 teaspoons fresh orange juice or water
Instructions
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In one bowl, combine the sifted almond flour, coconut flour, baking soda and salt, set aside
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In a separate bowl, using an electric hand mixer (or stand mixer) cream together the butter and honey until very smooth and creamy on medium speed.
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Add in the egg and vanilla and beat on low speed until combined. Add the dry ingredients to the wet and beat until a thick cookie dough forms (you can stir it by hand at this point if it’s too thick to mix.)
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Using a silicone spatula, scrape all dough off the sides of the bowl and form a ball. Wrap the dough ball in plastic wrap and chill for at least 1 hour so the dough can be rolled. You can also chill overnight if you want to make the dough ahead of time.
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Once chilled, preheat your oven to 350 degrees F and line a large cookie sheet with parchment paper.
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Place the dough on a separate large sheet of parchment paper on your countertop and cover with another sheet. Roll out the dough slowly between the two sheets of parchment paper to 1/4 inch thickness for cutouts.
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Place cookie cutouts on the parchment lined baking sheet and repeat with remaining dough, chilling before rolling out again if needed.
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Bake cookies in the preheated oven for 10 minutes or until just beginning to turn light brown. Allow cookies to rest on the baking sheet for 5 minutes before carefully transferring to wire racks to cool completely.
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Once completely cooled, decorate as desired and enjoy!
For Icing 1*:
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Combine sugar and orange juice or water in a small bowl and mix until a smooth icing forms.
For Icing 2:
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Carefully stir honey into melted coconut butter, then drizzle on cookies. If you need to re-melt the mixture, do it in small 5 second increments - coconut butter can easily separate to it’s important to be gentle!
Recipe Notes
**To melt coconut butter, you can either submerge the jar in very hot water for 10 minutes, then stir (preferred) You can also microwave in a glass dish on increments of 7-8 seconds, stirring after each, until drippy. If coconut butter is overheated, it seizes up and turns grainy, so it's best to under-heat at first!
***Nutrition was calculated without icing.
Nutrition
Calories: 114kcal
Carbohydrates: 8g
Protein: 2g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 64mg
Potassium: 6mg
Fiber: 1g
Sugar: 5g
Vitamin A: 90IU
Calcium: 24mg
Iron: 0.5mg