Ingredients
The following ingredients have 12 Servings
- 8 tablespoons unsalted butter, room temperature (ghee or coconut oil)
- 1/4 cup coconut sugar
- 2 tablespoons agave nectar (honey or maple syrup works)
- 1 egg
- 2 cups blanched almond flour
- 1/2 cup oat flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 3/4 cup Swerve confectioners sugar (regular powdered sugar or favorite powdered sugar substitute)
- 2 – 4 tablespoons milk
Instruction
- In a bowl whisk the butter, coconut sugar, agave and egg until creamed together.
- Add the dry ingredients: almond flour, oat flour, cinnamon, ground ginger, nutmeg, and allspice and mix together until combined.
- Place the batter in between two pieces of parchment paper and roll it flat, in between 1/4 an inch to 1/8 inch thick.
- Place on top of a cutting board or flat surface and put it in the freezer for ten minutes.
- Preheat oven to 350F.
- Remove the top layer of parchment paper and use cookie cutters to cut the dough into shapes.
- Slide a butter knife under the shapes to transfer the cut out dough to a baking sheet lined with parchment paper.
- Once all the cookies are transferred, bake for 10 minutes.
- Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (I used a cutting board) in the freezer until you’re ready to cut your second batch of cookies.
- Remove the cookies from the oven and allow to sit on the pan for five minutes.
- Transfer them to a cooling rack and allow them to cool completely.
- Prep the icing: in a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Eyeball this step and add an additional tablespoon or two of almond milk to get a good icing consistency that is thick enough to stay put but thin enough to be piped out of an icing bag.
- When you’re ready to apply the icing, cut a small corner off one end of the baggie. Then, squeeze the frosting out of the cut tip to decorate the cookies as desired.
