Almond Flour Cutout Cookies

A family favorite!

Each and every month, inside our CCN Differencemakers, our members are treated to an exclusive, brand-new recipe in the membership portal AND in their mailboxes! (Because sometimes it’s nice to have something physical in this day and age.)

Since Christmas is only a few days away, we thought we’d pull out one of these recipes from years past and share it with everyone!

If you’re still looking for a holiday dessert and/or a fun activity with your kids, look no further!

Almond Flour Cutout Cookies

Makes about 2 1/2 dozen

Ingredients

½ cup grass-fed butter or ghee, softened

¼ cup virgin coconut oil, softened

¾ cup coconut sugar

2 eggs

2 teaspoons vanilla extract

½ teaspoon baking soda

½ teaspoon sea salt

2 ¼ cups very fine blanched almond flour, lightly packed

½ cup coconut flour

Directions

In the bowl of a stand mixer, cream the butter, coconut oil, and sugar together. Add the eggs and vanilla extract and mix until well incorporated.

In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer set to low, slowly add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.

Form the dough into a ball with your hands, flatten it somewhat into a pancake, and place it in a medium bowl. Cover with plastic wrap or a lid and refrigerate for at least 1 hour or overnight.

When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.

Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is about ¼ inch thick. We like laying it on plastic wrap or parchment paper and placing another sheet on top to roll it out. Cut out the cookies using your choice of cookie cutters. (TIP: Work somewhat quickly to ensure the dough stays cold. If you have trouble cutting them out, try rolling out the dough and placing it in the freezer for 10 minutes before cutting the shapes out.) Using a spatula, transfer the cookies to baking sheets.

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.

Bake the cookies for 13-15 minutes until lightly golden. Cool on a baking sheet for 5 minutes before transferring to a wire cooling rack. Cool completely before frosting.

Happy baking, and Merry Christmas!