Almond Flour Christmas Cookies
a gluten free sugar cookie that is healthy and tasty
Equipment
- food processor
- 1 Gallon Size Plastic Bag
- Rolling Pin
- parchment paper or silicone liner
- Cookie Tray
- Oven
Ingredients
- 2 cups blanched almond flour
- 1 TB arrowroot powder (or tapioca starch or cornstarch)
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp real vanilla extract
- ¼ cup real maple syrup
Instructions
- Preheat oven to 350°F.
- Dump all dry ingredients (almond flour, arrowroot powder, baking powder and salt) into the food processor and pulse a few times to mix.
- Add maple syrup and vanilla to food processor.
- Process on low speed until everything forms a smooth ball. It should take a minute or so. Dough will be smooth but very sticky. It should have the consistency of marzipan.
- Put dough in a gallon-size plastic bag and seal. (Using the plastic bag allows you to work with the dough without it sticking to everything.)
- Using a rolling pin, roll the dough out smooth until it fills nearly the entire bag. It should be about ⅛-¼ thick.
- Place bag in the freezer on a flat surface and freeze for 15 minutes.
- Line a cookie sheet with either parchment paper or a silicone baking liner.
- Remove dough from freezer and immediately rip the bag down the sides to open all the way.
- Use cookie cutters to shape cookies, then lay them on the lined baking sheet. They should be easy to remove because the dough is still mostly frozen.
- Bake at 350°F for 5-8 minutes, depending on your oven and altitude.
- Remove from oven and allow to cool completely before icing.
Notes
*Like I said when making my Almond Flour Cookie Dough Crust for my Healthy Pumpkin Pie, I hate to sacrifice a plastic bag to the baking gods, but using one makes this recipe 10 times easier, helps avoid stickiness and makes cleanup super simple. So, it may not be green, but it is highly practical.