Ingredients

The following ingredients have 4 Servings
  • 1/4 cup grass-fed butter (unsalted, softened)
  • 6 tablespoons raw honey
  • 1 egg (room temp)
  • 1 tsp pure vanilla extract
  • 2 cups blanched almond flour (sifted)
  • 1/4 cup coconut flour (sifted)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup organic powdered sugar (or powdered monk fruit sweetener, for paleo friendly )
  • 3-4 teaspoons fresh orange juice or water

Instruction

  • In one bowl, combine the sifted almond flour, coconut flour, baking soda and salt, set aside
  • In a separate bowl, using an electric hand mixer (or stand mixer) cream together the butter and honey until very smooth and creamy on medium speed.
  • Add in the egg and vanilla and beat on low speed until combined. Add the dry ingredients to the wet and beat until a thick cookie dough forms (you can stir it by hand at this point if it’s too thick to mix.)
  • Using a silicone spatula, scrape all dough off the sides of the bowl and form a ball. Wrap the dough ball in plastic wrap and chill for at least 1 hour so the dough can be rolled. You can also chill overnight if you want to make the dough ahead of time.
  • Once chilled, preheat your oven to 350 degrees F and line a large cookie sheet with parchment paper.
  • Place the dough on a separate large sheet of parchment paper on your countertop and cover with another sheet. Roll out the dough slowly between the two sheets of parchment paper to 1/4 inch thickness for cutouts.
  • Place cookie cutouts on the parchment lined baking sheet and repeat with remaining dough, chilling before rolling out again if needed.
  • Bake cookies in the preheated oven for 10 minutes or until just beginning to turn light brown. Allow cookies to rest on the baking sheet for 5 minutes before carefully transferring to wire racks to cool completely.
  • Once completely cooled, decorate as desired and enjoy!