You can’t think about Christmas without sugar cookies coming to mind. They come in any cute shape you can think of, can be decorated by young and old alike, and they also (as their name implies) are incredibly sweet and not healthy in the slightest. But that isn’t what you want out of a cookie anyway, they are treat after all.
I love to make old favorites into new favorites, especially for my children, by making them healthier. So I hope you enjoy this recipe this holiday season and feel even better about eating them. I bet you won’t even miss the original!
Even Better Sugar Cookies
Makes about 2 dozen
- 1/2 cup grass fed butter
- 1/4 cup melted coconut oil
- 3/4 cup coconut sugar (or stevia equivalent)
- 2 pasture raised eggs
- 2 tsp. pure vanilla
- 1/4 tsp. pure almond extract
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 2 1/4 cups almond flour
- 1/2 cup coconut flour
- Cream together in your mixer the butter, coconut oil, sugar and eggs. Add in the vanilla and almond extract.
- Sift together the dry ingredients into a separate bowl. Slowly add into the mixer the dry ingredients until combined fully. It is best to add in quarters at a time and allow to mix completely before adding another quarter of the mix.
- Make the dough into a large ball, cover in plastic wrap and store in fridge either overnight or at minimum 1 and ½ to 2 hours.
- Once ready to bake, preheat oven to 350 degrees, and line your cookie sheets with wax paper.
- Roll the dough out onto a dusting of coconut flour and roll out until about a ¼ inch thick while still cold. You don’t want it to get warm, so work fast.
- Once rolled out to right thickness, cut into any shapes you desire. Again, work quick so it stays cool.
- Bake cookies for about 10 to 15 minutes, until golden brown in color. Allow to cool for a few minutes on the baking sheet before allowing to complete their cool on a wire rack. If you choose to frost, cool completely prior.