Few things surpass the satisfyingly messy joy of baking cookies from scratch. One of them is decorating those freshly baked cookies! Stock up on kooky cookie cutters and confetti sprinkles, but forget that refined white sugar. Satisfy your sweet tooth with a natural sweetener. Replace it with better-for-you coconut sugar instead!
Makes 12 large cookies
Dry ingredients
1-¼ cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
1 cup Bob’s Red Mill Almond Flour
¼ cup tigernut flour
Pinch Redmond Real Salt
Pinch of baking soda
Wet ingredients
2 Tbsp. Nutiva Buttery Coconut Oil
2 Tbsp. maple syrup
2 Tbsp. Nutiva Coconut Sugar
¼ tsp. vanilla extract
1 large organic egg
Frosting
1 pkg. Pamela’s Gluten-Free Frosting Mix (vanilla or chocolate)
2 Tbsp. plus 1 tsp. water
8 Tbsp. Nutiva Refined Coconut Oil
Color Kitchen Party Colors
Toppings (optional)
Confetti sprinkles
Enjoy Life Chocolate Chips
Vitacost Shredded Coconut
Directions
- Preheat oven to 350 degrees F. Line baking tray with parchment paper.
- In large bowl, whisk together dry ingredients until well combined.
- Melt coconut oil in microwave; combine with other wet ingredients in Vitamix (or large bowl); blend wet ingredients until smooth.
- Pour wet ingredients into dry ingredients bowl and mix until dough forms; place dough in zipper-lock bag and freeze for 10 minutes.
- Roll dough to ¼” thickness and use cookie cutters to cut out shapes; arrange on baking tray.
- Bake cookies 6-8 minutes or until golden brown; cool on rack for 30 minutes.
- Follow package directions to make frosting; frost and decorate cookies.