Ingredients

The following ingredients have 24 Servings
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • 1/3 cup tapioca flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon Himalayan salt
  • 1 cup confectioners sugar
  • 1-2 tablespoons non-dairy milk
  • 1/2 teaspoon vanilla

Instruction

  • Preheat the oven 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  • In a mixing bowl add the maple syrup, melted coconut oil, and vanilla. Quickly add the gluten-free flour, tapioca flour, baking powder and salt and mix until it forms a dough. If the dough is too sticky, set it in the refrigerator for 15 minutes before rolling it out.
  • Roll out the dough on a lightly floured surface until the dough is about 1/4 inch thick. Using cookie cutters, cut out the dough into desired shapes. Place on the prepared baking sheet and bake for 8-10 minutes. Let cool for 3 minutes before transferring to a cooling rack.
  • If making the icing, whisk together the confectioners sugar, 1 tablespoon of milk and vanilla until smooth. If it is too thick add up to 1 more tablespoon of milk. Transfer the icing to a zip lock bag and seal it. Using scissors, cut a very tiny slit in the bottom of one of the corners of the bag. When the cookies are cooled decorate with the icing and sprinkle with sprinkles. Let them set for the icing to harden.