Ingredients

The following ingredients have 9 Servings
  • 1 cup almond flour
  • 1/2 coconut flour
  • 1/4 brown rice flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 Tbsp eggnog
  • 1/2 cup icing sugar
  • 1 cup coconut oil
  • 1/3 cup milk or semi-sweet chocolate chips, melted, for decoration
  • 2 tsp sprinkles, for decoration

Instruction

  • In a medium bowl, whisk together flours, salt, cinnamon and cardamom.
  • In mixer bowl, cream coconut oil, eggnog and icing sugar together until smooth and fluffy.
  • Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together. Be careful not to overmix.
  • Roll dough between two pieces of parchment paper to whatever thickness you prefere.
  • Refrigerate rolled out dough for at least 1 hour.
  • Once chilled, preheat oven to 375° F. Line 2 baking sheets with parchment paper or a silicone baking mat.
  • Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about ½ inch apart.
  • Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on the baking sheet.
  • Re-roll the remaining dough and continue cutting until all the dough is used up.
  • Melt the milk chocolate over a bain-marie (double boiler).
  • Drizzle melted chocolate over cookies. Top with sprinkles as desired.
  • Allow the chocolate to harden before serving (altough I had one while it was still warm and with the chocolate melting in my hands and lips...delicious!).